Pasta Salad with Roasted Red Pepper Dressing
Roasted red pepper salad with a roasted pepper puree, black olives and mozzarella balls.
- 12 oz Jar Roasted Red Peppers
- 1/2 cup olive oil
- 1 clove garlic
- 1 shallot
- 1/4 cup White Balsamic Vinegar
- 1/3 cup fresh parsley stems removed
- 1/3 cup Fresh Basil
- 8 oz black olives
- 12 oz Mozzarella Balls
- 2 Tbsp honey Optional
Blend together the roasted peppers, oil, garlic, shallot, vinegar, parsley, basil and salt and pepper to taste. *add honey if bitter or tart*
Cook pasta according to package directions. Drain. Let cool with a few Tblsp. Olive oil mixed in to prevent sticking.
Mix in roasted pepper sauce. Add olives and mozzarella. Refrigerate over night. Serve cold. YUM!