Ingredients

The following ingredients have 6 Servings
  • 1 lb of rotini pasta
  • 1 large red bell pepper
  • 1 large orange bell pepper
  • 1 large yellow bell pepper
  • 4 large garlic cloves
  • Salt
  • 1/2 cup virgin olive oil
  • 3 Tbsp white vinegar
  • Juice from 1/2 lemon
  • 3 Tbsp minced fresh basil
  • Salt

Instruction

  • Preheat oven to 400.
  • On a baking sheet lined with foil, place bell peppers on their side. Cut off tips from garlic cloves (leave skin on) and wrap them in aluminum foil, together. Place wrapped garlic cloves on the baking sheet as well.
  • Bake peppers and garlic for 20 minutes and then flip peppers on the other side for even roasting.
  • Cook for another 10 minutes and take out garlic but let peppers roast for additional 10 minutes after garlic is taken out. (Total time for peppers is about 40 minutes. Total time for garlic is about 30 minutes (less for smaller cloves of garlic).)
  • While peppers are roasting, cook pasta according to the package, strain and set aside.
  • When peppers are cooled, cut off the tops, take off the skin and take out the seeds. Cut peppers in strips and add them to pasta.
  • Mince roasted garlic and add it to pasta as well. Mix very well and add salt to taste.
  • In a small jar with lid, combine olive oil, vinegar, lemon juice, basil and some salt. Close and shake very well until all combined.
  • Add dressing to pasta and mix well until evenly coated.
  • Refrigerate until ready to serve.