Ingredients:
1 cup drained packed roasted red peppers
2 small garlic cloves
1 (3 ounce) jars pine nuts
1/4 cup fresh parsley leaves
salt and pepper
1/3 cup grated parmesan cheese
1/2 cup extra virgin olive oil
1 lb mini penne or 1 lb gemelli pasta, cooked
1 cup drained marinated mushrooms, sliced
1/4 cup italian hot pepper rings, drained and chopped
1 green bell peppers, seeded and chopped
1/2 large red onions, chopped
1/2 cup celery, chopped
Directions:
Place a large pot of water on to boil for pasta.
Combine roasted peppers, garlic, pine nuts, parsley, salt and pepper and Parmesan cheese in a food processor. Turn the processor on and stream in the extra-virgin olive oil to form a thick, pasty sauce forms. Adjust seasoning and transfer sauce to a large bowl.
Add salt to boiling water and cook pasta to al dente, drain and cool under running cold water. Drain well a second time. Add cooked, cooled pasta to the pesto sauce. Add remaining ingredients to the bowl and toss to coat salad evenly. Adjust salt and pepper to your taste and serve or refrigerate up to 48 hours.
Servings: 10
Time preparation: 10 min.
Time total: 18 min.