Ingredients
12 oz jar roasted red pepper (1-2 roasted red bell peppers)
1/2 cup extra virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
1/2 teaspoon salt (to taste)
fresh ground black pepper
1 bunch fresh basil leaf, cut into 1/8 strips, about 1/2 cup
1/2 lb feta cheese, dried and crumbled
1 lb bowties, penne, rotini or any other pasta you like for pasta salad
Directions
1. Pat dry red peppers and slice into ¼” wide strips, lengthwise. Cut strips in half and place in a large bowl.
2. Whisk together the olive oil, lemon juice, lemon zest, salt and pepper.
3. Toss dressing with the red pepper strips.
4. Stack the basil leaves on top of one another and roll up. Slice the leaves crosswise into thin ribbons. This is called a “chiffonade."
5. Toss the basil leaves with the peppers. Set aside to marinate for 1 hour.
6. Cook the pasta al dente in large pot of boiling water with 1 tablespoons each salt and olive oil. Drain, rinse briefly and cool to room temperature.
7. Combine pasta with marinated peppers and dressing.
8. Add crumbled feta cheese. Taste and adjust salt, add liberal grindings of black pepper.
9. Cool salad in fridge 1-2 hours before serving or salad may be chilled overnight and brought to room temperature 1 - 2 hours before serving.
10. Garnish with basil chiffonade, if desired.
Adapted from Food.com