my favorite method for roasting peppers, I promised this pasta salad. Although this week is going to be much more garden-focused than usual, I couldn't wait to share this recipe with you!
This is another recipe I like to make for lunches all week - it makes a lot of food, and is delicious hot or cold. It comes together quickly once the peppers are prepared - if you're crunched for time, use jarred peppers, or frozen roasted peppers (like I do - roast a bunch, then freeze them to have them on hand). Once the peppers are done, this barely takes more time than cooking the pasta - about 20 minutes.
Roasted Pepper and Mushroom Pasta Salad
Use any variety of mushrooms you like - a blend of wild mushrooms is fun, although I most often use regular white button mushrooms. I drain a can of chopped tomatoes for the tomato juice here - you need pure tomato juice, not a flavored/spiced version like V8.
Yield: 6 servings
12 oz whole wheat pasta shapes (twists, shells, etc.)
10 oz mushrooms, sliced
2 bell peppers, roasted, peeled, and sliced into strips
2/3 cup rasins
1 14-oz can black beans, drained and rinsed
2 tbsp extra virgin olive oil
3 tbsp balsamic vinegar
3 tbsp tomato juice
1/4 tsp each salt and black pepper, or to taste
3 tbsp chopped fresh basil
1/4 cup chopped green onions
1. Cook pasta according to package directions. Be sure to salt the water.
2. While pasta cooks, heat a skillet over medium heat, spray with cooking spray, and add mushrooms. Sautee the mushrooms until they give off their juices, then transfer mushrooms and any of their liquids to a large mixing bowl.
3. In that same mixing bowl, add roasted peppers, rasins, and beans. Stir to combine.
4. In a smaller bowl, whisk together oil, vinegar, tomato juice, salt, and pepper.
5. When the pasta finishes cooking, drain well. Then add the pasta to the large mixing bowl, and pour on the dressing. Stir to combine, then gently stir in basil and green onions. Enjoy hot, and refrigerate leftover in individual servings for quick lunches.