Pesto Pasta Salad with Roasted Bell Peppers
Ingredients
Scale
- 400g Fusilli Pasta, cooked according to package directions
- 3 large red bell peppers
- 2 tbsp olive oil
- salt
- 1 cup pesto sauce
- 1 cup pitted black olives
- 1 cup parmesan cheese, grated
- ♥ For the pesto sauce, you can buy bottled sauce at the grocery or you can make your own.
- Here’s my Pesto Recipe.
Instructions
- Cut bell peppers in half, remove the seeds and the stems.
- Place it in a small baking pan and drizzle with olive oil.
- Roast in the oven at 250°C for about 20 minutes or until peels are black.
- Peel the peppers, julienne and set aside.
- Cook pasta according to package directions, drain and cool.
- Pour in pesto to cooled pasta, add parmesan cheese.
- Mix together and make sure each pasta is coated with sauce.
- sprinkle salt to taste
- Add olives and roasted red bell peppers and mix again.
- Chill before serving.