Penne Pasta Salad With Roasted Red Peppers And Fresh Basil

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   ["Slice peppers into 1/4"" wide strips, lengthwise. Place strips in a large bowl.", "Whisk together the olive oil, lemon juice, lemon rind, salt and pepper.", "Toss dressing with the red pepper strips.", "Stack the basil leaves on top of one another and roll up. Slice the leaves crosswise into thin ribbons. This is called a ""chiffonade"" in case you want to impress your friends.", "Toss the basil leaves with the peppers. Set aside to marinate for 1 hour.", "Cook the pasta al dente in large pot of boiling water with 1 tablespoons each salt and olive oil. Drain, rinse briefly and cool to room temperature.", "Combine pasta with marinated peppers and dressing.", "Add crumbled feta cheese. Taste and adjust salt, add liberal grindings of black pepper.", "Cool salad in fridge 1-2 hours before serving or salad may be chilled overnight and brought to room temperature 1 - 2 hours before serving.", "Garnish with basil chiffonade."]

* Per serving · 4 servings · Values may vary.

No additional tips available.