Warm Macaroni and Veggie Salad Recipe
Ingredients
- 2 roasted red peppers – sliced
- 1 bunch of scallions – chopped
- 3 cloves of garlic - chopped
- 3 plum tomatoes – blanched and chopped
- ½ cup chopped olives
- ½ cup fresh basil – chopped
- ½ tsp. salt
- ¼ tsp. red pepper flakes
- ½ tsp. dried oregano
- 1 lb. of your favorite macaroni
- Grated Parmesan or Romano cheese
- Olive oil
Directions
- Preheat Oven 350 degrees:
- Place the peppers on a pan in the oven and roast for 20 - 25 minutes. Remove and let cool before slicing.
- Bring a small pot of water to a simmer and add the tomatoes. Simmer for a minute or two until the skin gets slightly wrinkled. Remove from the water and let cool before gently removing the skin and chopping.
- Heat a large frying pan with 2 tablespoons of olive oil. Add the scallions, garlic and tomatoes. Sauté on low until the scallions are tender. Add the olives, basil and seasonings. Gently simmer while preparing the macaroni.
- Serve with a drizzle of olive oil, grated cheese and dash of extra red pepper flakes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 6 servings | |
| Calories 197 | |
| Calories from Fat 174 | 88% |
| Total Fat 19.39g | 24% |
| Saturated Fat 3.3g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 275mg | 11% |
| Potassium 183mg | 5% |
| Total Carbs 4.47g | 1% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.96g | 1% |
| Protein 2.65g | 4% |
