2 red bell peppers
3 cups dry pasta spirals
½ cup basic vinaigrette dressing (see below)
2 cups green peas, fresh or frozen
1 cup fresh basil, chopped
2 cups spinach or other leafy green, chopped
½ cup grated Parmesan cheese
1 cup olive oil
½ cup vinegar (your choice of variety)
2 teaspoons Dijon mustard
1 teaspoon salt
½ teaspoon pepper
2 teaspoons honey (optional)
2-3 teaspoons fresh herbs (like thyme, parsley, oregano or rosemary)
The fiery flavor of the roasted peppers is what makes this salad so distinct. You can roast and can peppers to make them last throughout the year and savor the flavor of fire during the long Seattle winter months.
Preheat oven to 450°F.
Cut peppers in half from stem down. Remove seeds and place peppers on an oiled sheet pan, cut side down. Place pan in oven and roast for 10-15 minutes. When skin is blistering and blackened, remove from oven and cover with a towel to “sweat” the peppers and make peeling the skin easier. Remove the thin layer of skin and slice.
Fill a pot with water and bring to boiling. Place pasta in boiling water and cook for 8-10 minutes until cooked. Strain and set aside.
While pasta is cooking, combine all dressing ingredients in a small bowl.
In a large mixing bowl, combine pasta with peppers, ½ cup dressing, peas, basil, spinach and cheese.