Pasta Salad with Peppers

By Little

Ingredients

• 1/2 (16 oz.) pkg. mostaccioli or penne macaroni
• Salt
• 1 lg. red pepper
• 1 lg. yellow pepper
• 1 lg. green pepper
• 1 lg. onion
• 3 tbsp. olive or salad oil
• 1 tbsp. sugar
• 3 tbsp. balsamic or red wine vinegar
• 3/4 tsp. dried basil leaves
• 1/2 tsp. cracked black pepper

Preparation

Step 1

About 30 minutes before serving, in saucepan, prepare mostaccioli as label directs, using 2 teaspoons of salt in water; drain. Return pasta to saucepan.

Meanwhile, cut peppers and onion into 1/2 inch wide strips. In 12 inch skillet over medium heat, in hot olive or salad oil, cook peppers, onion and 1 1/2 teaspoons of salt until vegetables are tender and browned, about 15 minutes. Stir in sugar, vinegar, basil and cracked black pepper; heat through. Toss pepper mixture with pasta; makes 4 main-dish servings.