This delicious salad is perfect for yournext potluck or picnic.
Recipe: Pasta Party Salad
6 ounces cut macaroni or shell pasta (2cups dry)
Drop pasta into 2 quarts boiling water,cover and return to boil. Boil gently 7 to 8 minutes or untiltender. Drain and rinse with cold water to cool. Mix mayonnaise,milk, vinegar and garlic in medium bowl. Add pasta and toss lightlyto blend. Chill until ready to serve.
Roast peppers on grill or under broiler.To grill, place whole peppers on grill over medium coals. Grill,turning as needed, for 15 minutes or until skin is blackened.If broiling, place peppers in shallow pan and broil 3 inchesfrom heat, turning as needed, for 15 to 25 minutes or until skinis blackened. While hot, place grilled or roasted peppers inplastic bag and allow to steam for 15 minutes. Peel, stem, seedand cut in thick slices.
Remove basil leaves from stems, reserving6 to 8 sprigs for garnish. Stack remaining leaves and slice crosswisein narrow strips. Just before serving, add 1/2 cup basil stripsand pistachios (reserve 2 tablespoons) to pasta; stir to mix.Spoon pasta onto serving platter; surround with peppers and reservedbasil sprigs. Sprinkle with remaining pistachios.
1/2 cup nonfat mayonnaise
1/2 cup nonfat milk
2 tablespoons tarragon white wine vinegar
2 to 3 medium garlic cloves, pressed or finely minced
1/2 cup chopped California pistachios
1 bunch fresh basil
3 medium (6 ounces each) bell peppers (red, green, yellow ororange)
Makes 4 servings.
Recipe and photograph provided courtesyof the California Pistachio Commission.
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