Time 25m Yield 8 Number Of Ingredients 13 Steps:
Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. In a blender or food processor, blend the olive oil, white wine vinegar, basil, Parmesan cheese, salt, and pepper until smooth. In a large bowl, toss together the cooked pasta, dressing mixture, red bell pepper, yellow bell pepper, orange bell pepper, tomato, and olives. Top with mozzarella cheese to serve.
Time 20m Yield 6 Number Of Ingredients 6 Steps:
In a large bowl, toss together the lettuce, orange pepper, red pepper, yellow pepper and cheese. Pour dressing over salad and toss to coat.
Time 30m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Broil the pepper halves for about 5 minutes, until the skin has blistered and blackened. Pop them into a plastic bag, seal and leave for 5 minutes. Meanwhile, heat 1 tablespoon of the olive oil in a frying pan and fry the onion for about 5-6 minutes, until softened and translucent. Remove from the heat and reserve. Take the peppers out of the bag and peel off the skins. Discard the pepper skins and slice each pepper half into fairly thin strips. Place the peppers, cooked onions, and any oil from the pan in a bowl. Add the crushed garlic, pepper, salt; pour in the remaining 1 tablespoon olive oil, add a generous squeeze of lemon juice and season to taste. Mix well, cover and marinate for 2-3 hours, stirring the mixture once or twice. Just before serving, garnish the pepper salad with chopped fresh parsley.
Time P1DT1h20m Yield 4 serving(s) Number Of Ingredients 10 Steps:
BROIL the bell pepper halves for about 10 minutes or until the skin is blistered and blackened. Place the bell peppers in a clean paper bag, seal bag and allow peppers to “sweat” for 10 minutes. In the meantime, heat up 2 tablespoons of the olive oil in a frying pan and sautè the onion. Fry for approximately 5-6 minutes until softened and translucent. Remove pan from heat and set aside. Important: Reserve olive oil in the pan. Next, take the bell peppers out of the paper bag and if cool enough to handle, peel the skins. Discard the skins and slice the peppers into thin strips. Place the bell peppers, the cooked onions and any remaining olive oil from the pan into a shallow salad bowl. Add the crushed garlic and pour on the remaining olive oil. Add a good squeeze of fresh lemon juice and season with salt and cracked black pepper to taste. Mix ingredients well, cover and marinate 2-3 hours. Stir the mixture once or twice. Finally, garnish the pepper salad with fresh chopped Italian parsley. Serve at room temperature and with crusty bread. Servings are estimated as a salad.
