Pasta Primavera Salad

By á-2053

Ingredients

• 1 red bell pepper
• 1/2 lb. broccoli
• 1/2 lb. fusilli
• 1/2 lb. asparagus, peeled and cut into 1 in. pieces
• 1 cup fresh or frozen peas, thawed
• 1 6-oz. jar of marinated artichoke hearts, drained and cut into pieces
• 1/2 cup black olives, pitted and chopped
• 3 Tbs. red wine vinegar
• 1 clove garlic minced
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/3 cup olive oil
• 3/4 cup parmesan cheese

Preparation

Step 1

Roast the pepper over and open flame or broil 4 inches from the heat, turning with tongs as each side blisters and blackens, about 10 minutes in all. When cool enough to handle, pull off the charred skin. Remove the stem, seeds and ribs. Cut the roasted pepper into medium dice. Cut off and divide the broccoli florets. Peel the stem and slice it into 1/4 in rounds. In a pot of boiling, salted water, cook the fusilli until almost done, about 10 minutes. Add the broccoli, asparagus, fresh peas, if using and cook 4 minutes. Drain, rinse with cold water and drain thoroughly. In a large bowl, combine the roasted pepper, pasta, cooked vegetables and thawed frozen peas, if using, artichokes and olives. In a small bowl, whisk the vinegar, garlic, salt and pepper. Add the oil slowly, whisking. Stir this vinaigrette into the pasta with the Parmesan cheese. If preparing in advance, don't add the vinaigrette or cheese until just before serving.