Tricolor Pepper Pasta Salad by Linda Larsen
Use any combination of colored peppers in this easy salad. This is a good one to take to a picnic or potluck.
Serves 8
Calories: 159.35
Fat: 4.02 grams
Saturated Fat: 1.49 grams
Cholesterol: 0.0 mg
Sodium: 250.39 mg
2 red bell peppers, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped
3 celery stalks, chopped
2 large cucumbers, peeled and chopped
1 red onion, chopped
2 cups grape tomatoes
1 (16-ounce) package penne pasta
¼ cup lime juice
⅓ cup olive oil
2 cloves garlic, minced
2 tablespoons mustard
½ teaspoon salt
⅛ teaspoon cayenne pepper
⅓ cup chopped flat-leaf parsley
Bring a large pot of water to a boil. Meanwhile, combine all of the peppers with the celery, cucumbers, red onion, and tomatoes in serving bowl.
Cook pasta according to package directions. Meanwhile, in small bowl, combine lime juice, olive oil, garlic, mustard, salt, pepper, and parsley and mix well.
When pasta is cooked al dente, drain and add to pepper mixture. Pour dressing over all and stir to coat. Cover and chill for 3 to 4 hours before serving.
Peppers
Bell peppers come in many different colors. Red and green peppers are the same variety, just picked at different stages of maturity. The other colors, including yellow, orange, purple, and black, are different varieties. Their crisp texture and sweet taste make them a salad favorite, and they're packed with antioxidants for your health.
