Roasted Red Pepper and Fresh Basil Pasta Salad

Pasta salad is one of my favorite summer side dishes.  It's cool and fresh.  You can make it ahead and keep it in the fridge.  It's easy to transport to picnics, parties, potlucks and BBQs.  You can customize it with whatever fresh veggies you have on hand.  Add some meat and you have a light summer supper.

I really like roasted red peppers and I really like fresh basil.  When I found this recipe I was curious how these two ingredients would taste together in a pasta salad. 

Ingredients (printable recipe)

12 oz jar roasted red pepper (or 1-2 roasted red peppers)

1/2 cup olive oil

3 tablespoons fresh lemon juice

1 teaspoon finely grated lemon zest

1/2 teaspoon salt (to taste)

fresh ground black pepper

1 bunch fresh basil leaf, cut into 1/8 strips, about 1/2 cup

1/2 lb feta cheese, dried and crumbled

1 lb bowties, penne, rotini or any other pasta you like for pasta salad

Directions

1.  Pat dry and slice peppers into ¼” wide strips, lengthwise.  Cut strips in half and place in a large bowl.

2.  Whisk together the olive oil, lemon juice, lemon zest, salt and pepper.

3.  Toss dressing with the red pepper strips.

4.  Stack the basil leaves on top of one another and roll up. Slice the leaves crosswise into thin ribbons. This is called a “chiffonade."

5.  Toss the basil leaves with the peppers. Set aside to marinate for 1 hour.

6.  Cook the pasta al dente in large pot of boiling water with 1 tablespoons each salt and olive oil. Drain, rinse briefly and cool to room temperature.

7.  Combine pasta with marinated peppers and dressing.

8.  Add crumbled feta cheese. Taste and adjust salt, add liberal grindings of black pepper.

9.  Cool salad in fridge 1-2 hours before serving or salad may be chilled overnight and brought to room temperature 1 - 2 hours before serving.

10.  Garnish with basil chiffonade, if desired.

Adapted from Food.com

The marinated red pepper and basil

I used some pretty, colored bow tie pasta 

The Results...
Mixed reviews.  My husband thought the lemon was too strong and mixed with the basil, it tasted like floor cleaner.  Pine-Sol Pasta anyone?  However, my son really liked it and gave it 4 out of 5 stars.  But, he also LOVES anything lemony.  The little girls and I thought it was OK.  I would try using less lemon next time, maybe leave out the lemon zest or reduce the lemon juice.  I think adding some grilled chicken and maybe some tomatoes or other veggies would turn this pasta salad into a healthy meal.  Roasted Red Pepper and Fresh Basil Pasta Salad was OK.  If I try this again, I will make some changes so that hopefully, we will all really like it.