Sunday, September 22, 2013

ITALIAN PASTA SALAD


My next door neighbor returned from Italy with a "recipe" for us. Isabelle told the chef how good his pasta salad was, and asked if he would share how he made it. My husband has never enjoyed pasta salad until I used this recipe. That's the truth. I brought the pasta salad to a pool party this summer, and every female asked for the recipe. I should have posted this pasta salad when tomatoes were plentiful, but you may have some cherry tomatoes still on the vine like I do.

1 lb. Barilla pasta (our favorite for this salad is Campanelle) - cooked "al dente" or to your liking
1 quart jar of sliced sweet peppers (I only used half of the jar)
My market carries Cento sliced sweet peppers so that's what I use. Looks like this.
6 ripe tomatoes, chopped (I used the last of my heirloom tomatoes)
1 1/2 cups fresh basil, chopped (picked mine from the garden - we haven't had a frost yet!)
1 large can of sliced black olives (I used whole olives in the photo above, but prefer them sliced)

I put all the ingredients above in a bowl, and added about 1/2 cup of the liquid from the sweet peppers. I then added about a half cup of olive oil and salt and pepper to taste. Once you taste it, you can adjust. I added a splash more of  sweet pepper liquid. Just enough liquid is good.

Isabelle recommends that you serve the pasta salad at room temperature, and I agree. 

Thank you for stopping by!
xo
Debbie
Debbie@Mountain Breaths
Debbie@Mountain Breaths

Hello, I'm Debbie.I enjoy hiking, kayaking, cross country skiing and snowshoeing in the Adirondack Mountains (thus Mountain Breaths). I live in Upstate NY with my supportive husband and have three precious sons..

11 comments:

  1. sounds wonderful, we love Barilla pasta!

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  2. Well if everyone wanted the recipe..I am so glad you shared it iwth us..because i wasn't at the party:)

    Do you mean Roasted red peppers Debbie?

    Plus it's straight from Italy:)
    I loved being there so much..Lucky Isabelle..
    Your pasta frills look so good in that bowl.

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  3. @ Monique, I just added a link to the sweet pepper slices on my blog. My market carries Cento sliced sweet peppers so that's what Isabelle and I use. She said they are very similar to what the chef used.

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  4. No need for any mayo, all yummy ingredients! <3 xo

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  5. Good morning, Debbie! Thank you for sharing Isabel's recipe straight from Italy. I'm glad it was Joe-approved. Thank you, too, for the link to show the Cento peppers, as I've never bought them and its nice to see a visual. Enjoy your day, sweet friend. xo
    p.s. Is Isabel the neighbor that you had the birthday dinner for and she brought the best apple pie?

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  6. Hi Debbie, this salad is right up my alley. I love things like this. Thanks for sharing :)

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  7. Hi Debbie! This looks like a wonderful version of Pasta Salad ~ the idea of adding liquid from the red peppers is brilliant. Like you, we still have some cherry tomatoes ripening so I plan on making this before they are gone. Thank you for sharing. ~m.
    P.S. I know some people who don't like pasta salad, but if Joe likes it I am sure they will as well!

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  8. Debbie, that pasta salad looks delicious. I have a pasta recipe that is made with red peppers and black olives served hot. I like the idea of adding tomatoes.

    ~Ann

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  9. Hi.. I was waiting for a wonderful recipe of Fruit Salad ..Thank you so much ..Tried this yesterday and was simply SUPERB pasta salad.

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