Tender pasta and bell peppers come together in this simple, but oh so flavor-filled Garlicky Pepper Pasta Salad.
Course: Main Course, Side Dish
Keyword: Pepper Pasta Salad
8ouncemini penne, elbow, or ditalini pasta
3bell peppers, any color, chopped into 1/2-inch pieces, about 4 cups
2cupsgrape tomatoes, halved
1/3 cupextra virgin olive oil
1/4cupred wine vinegar
6cloves garlic, minced
1teaspoonfreshly ground black pepper
1/4cupfresh cilantro or Italian parsley, chopped
3green onions, sliced thin, about 1/4 cup
Bring a large pot of water to a boil along with 1 tablespoon kosher salt. Cook the pasta according to the package directions. Drain, but do not rinse the pasta.
While the pasta is cooking, prep the bell peppers and tomatoes. Combine the oil, vinegar, garlic, salt, and pepper in a large mixing bowl. When the pasta has been drained, add it to the mixing bowl and toss well. Add the peppers and tomatoes.
Toss everything together to combine well. Taste the salad and add more salt and pepper, as needed. Serve immediately or refrigerate until ready to serve. Enjoy!