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Leftover Pasta Salad

Leftover Pasta Salad

1/2 pound of pasta
2 tablespoons of Olive oil
1/2 Red bell pepper
1/2 Yellow bell pepper
1/2 Green bell pepper
1 cup of broccoli florets
4 ounces of Gouda cheese
1 Red onion
2 tablespoons of capers
1/2 cup of chopped parsley
1/4 cup of chopped basil
VINAIGRETTE
1 jar of roasted red peppers
3 tablespoons of Balsamic vinegar
1 tablespoon of Olive oil
Salt and black pepper

Place pasta in large mixing bowl and toss with 2 tablespoons olive oil. Mix in red, yellow and green bell pepper slices, cheese, onion, capers, parsley and basil. Toss together well. To make vinaigrette: mix together in food processor the roasted peppers, vinegar and olive oil. Process until smooth. To serve pour dressing over salad. Season with salt and freshly ground black pepper and serve. (Can be kept in refrigerator for 1 day.)

Approximately 5-7 minutes. Per serving: 1778 Calories; 77g Fat (38% calories from fat); 67g Protein; 210g Carbohydrate; 129mg Cholesterol; 1152mg Sodium By Patty on Nov 9, 1998. Recipe by: FOOD IN A FLASH SHOW#2051
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