Ingredients:

  • 2 large red bell peppers, roasted and diced (450g)
  • 2 cloves garlic, minced (10g)
  • 1/3 cup extra virgin olive oil (80ml)
  • 3 tbsp red wine vinegar (45ml)
  • 1/2 tsp sea salt (3g)
  • 1/4 tsp cracked black pepper (1g)
  • 12 oz rotini or fusilli pasta (340g)
  • 1 cup yellow bell pepper, finely diced (150g)
  • 1/2 cup red onion, finely diced (75g)
  • 1/2 cup Kalamata olives, pitted and halved (75g)
  • 1/4 cup fresh Italian parsley, chopped (15g)
  • 2 tbsp lemon juice, freshly squeezed (10g)

Instructions:

  1. In a small jar or bowl, whisk together the roasted red peppers, minced garlic, olive oil, red wine vinegar, salt, and pepper until the mixture is a cohesive, velvety emulsion.
  2. Let the dressing sit for 10 minutes to allow the raw garlic to mellow into the vinegar.
  3. Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 1 minute less than the package directions for a firm al dente texture.
  4. Drain the pasta in a colander. While still steaming, return the pasta to the pot and drizzle with 1 tbsp of the prepared dressing. Stir well and let it cool for 5 minutes.
  5. Transfer the coated pasta to a large mixing bowl. Fold in the diced yellow peppers, red onion, olives, and fresh parsley.
  6. Pour the remaining roasted pepper dressing over the mixture and toss until evenly coated.
  7. Refrigerate for 30 minutes to allow the flavors to meld before serving.