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Sweet Pepper Pesto Pasta Recipe

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What’s a family gathering or summer potluck supper without at least one pasta salad? This mouth-watering meal mainstay from Karen Hentges of Bakersfield, California can be served hot or cold. “It’s great freshly made or for several days after,“ adds Karen.

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8 Servings
Prep: 20 min. Bake: 15 min.

Ingredients

4-1/2 cups uncooked bow tie pasta
1 large sweet red pepper, chopped
1 large sweet yellow pepper, chopped
2 teaspoons Crisco® Extra Virgin Olive Oil
1/2 teaspoon garlic powder
1 cup prepared pesto
1 can (2-1/4 ounces) sliced ripe olives, drained
1/3 cup grated Parmesan cheese

Directions

Cook pasta according to package directions. Meanwhile, in a bowl, combine the peppers, oil and garlic powder; toss to coat. Arrange in a single layer in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 15-18 minutes or until peppers are tender.
Drain pasta and rinse in cold water. In a large salad bowl, toss the pasta, pesto, olives and pepper mixture. Refrigerate until serving. Sprinkle with Parmesan cheese. Yield: 8 servings.

Sweet Pepper Pesto Pasta published in Country Woman May/June 2006, p48

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