Tuesday, 24 November 2009
Roasted Red Capsicum Pasta Salad
I love pasta salad. It's a great way to get all the vegetable goodness in salad with the added carbohydrates to help fill you up. This one, admittedly, is slightly light on the vegetables thanks to my poor measuring skills, so I took a small side salad to even it out.
I read Deb's blog Smitten Kitchen religiously. I haven't made one thing from her blog that hasn't turned out to be wonderfully tasty. So when she posted about this summer pea and roasted red pepper pasta salad, I had to give it a try.
The exciting part of this pasta salad was the roasted capsicum vinaigrette. It's quite simple, just roast some red capsicums, peel them and then puree them in a blender and then mix with the other ingredients. It was quite fun, actually. Such a beautiful red! The red wine vinegar does give the dressing quite a bite, Deb suggests adding a further two tablespoons if you want extra bite however I think next time I may reduce the red wine vinegar a little as I prefer a smoother taste.
The snow peas and peas gave a wonderful fresh taste, however next time I don't think I will blanch the snow peas or experiment with an extremely brief blanch as I like my snow peas to have the maximum crunch.
If you want to try this fabulous pasta salad yourself, see this post at Smitten Kitchen.