Roasted Red Pepper and Bow Tie Pasta Salad
Pasta salad with olives, peppers and red pepper flakes for spice.
bow tie pasta (cooked, drained and chilled)
kalamata olives (quartered)
roasted red bell peppers (peeled, seeded and diced)
red onion (finely diced)
Regina® White Wine Vinegar
cracked black pepper
fresh parsley (chopped)
red pepper flakes
kosher salt (to taste)
Put pasta in a stainless steel bowl, add olives (can substitute with artichoke hearts), red onion, red bell pepper and toss gently. In a separate bowl, combine oil and vinegar. Add black pepper, parsley, pepper flakes and salt, and whisk vigorously. Toss dressing gently with pasta mixture, cover with plastic wrap and refrigerate for at least 2 hours. Prior to serving, adjust seasoning with salt and pepper if needed.