Three Pepper Salad Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• In a blender or food processor, blend the olive oil, white wine vinegar, basil, Parmesan cheese, salt, and pepper until smooth.
• In a large bowl, toss together the cooked pasta, dressing mixture, red bell pepper, yellow bell pepper, orange bell pepper, tomato, and olives. Top with mozzarella cheese to serve.

Steps:

• In a bowl, combine the peppers and onion. Add dressing and toss to coat. Refrigerate until serving.

Steps:

• In a large salad bowl, combine the first seven ingredients.
• In a small bowl or jar with tight-fitting lid, combine dressing ingredients; mix or shake well.
• Pour over salad.
• Refrigerate for at least 1 hour, stirring occasionally.
• Serve with a slotted spoon.

Steps:

• Bring a large pot of water to a boil over medium heat. Add pasta and salt, to taste, and cook to al dente. Drain.
• Add the red peppers to a small sheet pan and char to blacken evenly all over under the broiler. This also can be done over an open gas flame. Put them in a bowl and cover with plastic wrap to cool. Peel and seed the peppers, then chop and add them to a food processor. Add the stock and process to puree.
• Heat about 1/4 cup extra-virgin olive oil in saute pan over medium heat, and add the garlic and green peppers. Cook for 3 to 4 minutes then stir in the puree. Add the drained orzo and season with salt and pepper, to taste. Stir in the pepperoncini and some juice and toss to coat. Transfer to a serving bowl and serve.

Steps:

• Mix mayo and dressing until blended.
• Combine remaining ingredients in large bowl.
• Add mayo mixture; mix lightly.

Steps:

• Cook pasta according to package directions. Meanwhile, in a blender, add the oil, vinegar, basil, Parmesan cheese, salt and pepper; cover and process until blended. Drain and rinse pasta in cold water; place in a large bowl. Add the peppers, tomato, olives and onions. Drizzle with dressing; toss to coat. Stir mozzarella cheese. Serve at room temperature.

Steps:

• Bring salted water to a boil.
• Removed seeds and ribs from the pepper.
• Cut peppers into stips about 1/2 inch thick.
• Place peppers in boiling water and blanch for 4 minutes.
• Drain peppers from water and place into an ice water bath to chill quickly and stop the cooking process.
• Prepare dressing:.
• In a processor blend mustard, seasonings and sugar.
• Start blending on slow speed.
• Stream in oil about 1/4 cup at a time alternating with the vinegar until all is used.
• Adjust seasonings if more salt or pper is needed to suit your taste.
• Set aside.
• Layer peppers on a platter alternating the colors.
• Pour dressing over peppers.
• Top with fresh herbs.