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.
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
sounds wonderful, we love Barilla pasta!
ReplyDeleteWell if everyone wanted the recipe..I am so glad you shared it iwth us..because i wasn't at the party:)
ReplyDeleteDo 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.
@ 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.
ReplyDeleteNo need for any mayo, all yummy ingredients! <3 xo
ReplyDeleteSounds like a tasty and hearty salad:@)
ReplyDeleteGood 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
ReplyDeletep.s. Is Isabel the neighbor that you had the birthday dinner for and she brought the best apple pie?
Hi Debbie, this salad is right up my alley. I love things like this. Thanks for sharing :)
ReplyDeleteHi 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.
ReplyDeleteP.S. I know some people who don't like pasta salad, but if Joe likes it I am sure they will as well!
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.
ReplyDelete~Ann
Hi.. I was waiting for a wonderful recipe of Fruit Salad ..Thank you so much ..Tried this yesterday and was simply SUPERB pasta salad.
ReplyDeleteMmmmmmMMMmm! thanks!
ReplyDelete