Pasta and Mozzarella Salad with Red-Pepper Dressing |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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Perfect summer recipe from Redbook. I used red-leaf lettuce instead and dried basil. I am weight weary, so I used fat-free mozzarella. Light and sophisticated. Add in chicken for a full meal. Ingredients:
3 cups pasta |
1/2 cup roasted red pepper |
1/4 cup olive oil |
3 tablespoons red wine vinegar |
1 clove garlic |
1 teaspoon salt |
1/4 teaspoon fresh ground pepper |
8 ounces fresh mozzarella cheese, cut into thin strips |
1 cup thinly sliced basil |
4 cups mesclun |
Directions:
1. cook pasta according to package directions; drain, rinse in cold water and set aside.
2. pulse together red peppers, olive oil, vinegar, garlic, salt and freshly ground pepper in a food processor until smooth; transfer to a large bowl.
3. Stir in pasta, mozzarella and basil.
4. Just before serving, stir in greens.
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