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Warm Macaroni and Veggie Salad
Prep: 5 min Cook: 20 min Servings: 6by Catherine Pappas920 recipes>Ingredients
- 2 roasted red peppers – sliced
- 1 bunch of scallions – chopped
- 3 cloves of garlic - chopped
- 3 plum tomatoes – blanched and chopped
- ½ cup chopped olives
- ½ cup fresh basil – chopped
- ½ tsp. salt
- ¼ tsp. red pepper flakes
- ½ tsp. dried oregano
- 1 lb. of your favorite macaroni
- Grated Parmesan or Romano cheese
- Olive oil
Directions
- Preheat Oven 350 degrees:
- Place the peppers on a pan in the oven and roast for 20 - 25 minutes. Remove and let cool before slicing.
- Bring a small pot of water to a simmer and add the tomatoes. Simmer for a minute or two until the skin gets slightly wrinkled. Remove from the water and let cool before gently removing the skin and chopping.
- Heat a large frying pan with 2 tablespoons of olive oil. Add the scallions, garlic and tomatoes. Sauté on low until the scallions are tender. Add the olives, basil and seasonings. Gently simmer while preparing the macaroni.
- Serve with a drizzle of olive oil, grated cheese and dash of extra red pepper flakes.
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