Sweet Pepper Pesto Pasta
Country Woman
What's a family gathering or summer potluck supper without at least one pasta salad? This mouth-watering meal mainstay from Karen Hentges of Bakersfield, California can be served hot or cold. "It's great freshly made or for several days after," adds Karen.
SERVINGS: 8
CATEGORY: Salads
METHOD: Baked
TIME: Prep: 20 min. Bake: 15 min.
Ingredients:
4-1/2 cups uncooked bow tie pasta
1 large sweet red pepper, chopped
1 large sweet yellow pepper, chopped
2 teaspoons olive oil
1/2 teaspoon garlic powder
1 cup prepared pesto
1 can (2-1/4 ounces) sliced ripe olives, drained
1/3 cup grated Parmesan cheese
Directions:
Cook pasta according to package directions. Meanwhile, in a bowl, combine the peppers, oil and garlic powder; toss to coat. Arrange in a single layer in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 15-18 minutes or until peppers are tender.
Drain pasta and rinse in cold water. In a large salad bowl, toss the pasta, pesto, olives and pepper mixture. Refrigerate until serving. Sprinkle with Parmesan cheese. Yield: 8 servings.
Comments
Re: Sweet Pepper Pesto Pasta
This was good, but the peppers took 25 minutes to bake. The taste will also vary depending on what type of pesto you use. We used homemade.
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