Vegetable Pasta Salad With Red Pepper Dressing Recipe – a delicious recipe with red peppers, egg yolk, cayenne pepper, vinegar, extra virgin olive oil, plain yogurt. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
In a blender or possibly food processor puree the red peppers, yolk, cayenne, vinegar, and salt to taste till the mix is smooth and with the motor running add in the oil in a stream.
2
Turn off the motor, scrape down the sides, and blend in the yogurt.
3
Boil the rotelle in salted water for approximately 12 min, till tender but not over done.
4
Drain under running cool water.
5
Shake well to eliminate the water and toss in a bowl with the red pepper dressing.
6
In a saucepan of boiling salted water, blanch the zucchini for 2 min, or possibly till it just begins to turn translucent/soft.
7
Drain and rinse in a colander, refresh with cool water and drain again thoroughly.
8
Pat zucchini dry and stir it into the pasta salad with the peas and salt and pepper to taste.
265
kcal
Calories
18
g
Fat
16
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 7 ounce. jar roasted red peppers, liquid removed and patted dry, 1 lg. egg yolk, 1/8 teaspoon cayenne pepper, 1 tbsp. vinegar, and more.
Yes, Vegetable Pasta Salad With Red Pepper Dressing Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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