Ingredients
-
6
-
14
-
3
-
3
-
3
-
12
-
12
-
2
-
-
-
-
-
-
-
Directions
Roasted Pepper, Tuna and Olive Pasta Salad, Roasted peppers from a jar make a great substitute Two small jars or one large one should give you a similar amount From Good Food magazine June 2011 , Roasted peppers from a jar make a great substitute Two small jars or one large one should give you a similar amount From Good Food magazine June 2011
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Steps
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1
Done
|
Heat the Broiler to High. Put the Peppers on a Baking Tray and Grill Until Blackened, Turning Often to Evenly Color. Put in a Bowl Covered With Plastic Wrap to Cool. |
|
2
Done
|
Cook the Pasta Following the Pack Instructions Then Drain and Cool Under Cold Running Water. Set Aside. |
|
3
Done
|
Make the Dressing by Whisking Together the Vinegar, Oil and Some Salt and Pepper. Stir in the Capers Then Fold Through Half the Pasta and Tip Onto a Platter. |
|
4
Done
|
Once the Peppers Are Cool Enough to Handle, Peel Off the Blackened Skin, Remove the Seeds and Slice the Flesh Into Strips. Add to the Pasta. |
|
5
Done
|
Flake on the Tuna and Scatter the Olives and Arugula on Top. Finish With the Remaining Dressing. Serve. |
