Tricolor Fusilli With Shrimp and Roasted Peppers

1. 1

   Char peppers in broiler or over open flame, turning until skins blacken;place in plastic bag and steam 10 minutes.

2. 2

   Remove skin and seeds;rinse and pat dry.

3. 3

   Cut into fisilli-sized strips.

4. 4

   Cook pasta in large pot of rapidly boiling salted water until firm but still tender to bite.

5. 5

   Drain, rinse under cold water and drain;sprinkle with salt and pepper.

6. 6

   Blend vinegar, mustard,salt and pepper in bowl.

7. 7

   Whisk in oil in thin stream.

8. 8

   Add in peppers, fusilli,shrimp and basil;toss well.

9. 9

   Can be made ahead to this point.

10. 10

    Cover and refrigerate up to 2 days.

11. 11

    Let stand at room temperature 2 hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.