Warm Macaroni and Veggie Salad
By: Lady Catherine ...
Published: Wednesday, July 3, 2013 - 6:55am

Ingredients




2 roasted red peppers – sliced
1 bunch of scallions – chopped
3 cloves of garlic - chopped
3 plum tomatoes – blanched and chopped
½ cup chopped olives
½ cup fresh basil – chopped
½ tsp. salt
¼ tsp. red pepper flakes
½ tsp. dried oregano
1 lb. of your favorite macaroni
Grated Parmesan or Romano cheese
Olive oil

Preparation

1 Preheat Oven 350 degrees: 2 Place the peppers on a pan in the oven and roast for 20 - 25 minutes.  Remove and let cool before slicing. 3 Bring a small pot of water to a simmer and add the tomatoes.  Simmer for a minute or two until the skin gets slightly wrinkled.  Remove from the water and let cool before gently removing the skin and chopping. 4 Heat a large frying pan with 2 tablespoons of olive oil.  Add the scallions, garlic and tomatoes.   Sauté on low until the scallions are tender.  Add the olives, basil and seasonings.  Gently simmer while preparing the macaroni. 5 Serve with a drizzle of olive oil, grated cheese and dash of extra red pepper flakes.