Roasted Red Pepper Pasta Salad

Chef Frank shares his recipe for Roasted Red Pepper Pasta Salad.

RECIPE
Ingredients
1/2 lb. pasta (preferably rotini)
1 c. mayo
2 whole roasted red peppers (seeds removed)
1/4 tsp. salt
15 twist black pepper
1 c. roasted corn
1/2 c. lightly cooked broccoli
1/2 c. thickly sliced scallions
1/2 c. thin sliced squash
1/3 c. julienned peppers
5 med. cloves garlic
1/2 c. thinly sliced red onion

Instructions
1. Prepare pasta as indicated by directions on package.
2. Chill pasta and set aside.
3. To grill corn, removed husk and boil for 10 minutes before grilling. This should take 10-20 minutes depending on the temperature of the grill. Removed the corn from grill and let is cool for 30 minutes. Using the blunt end of the cobb as the base removed the corn the cob with a sharp knife as shown in the video. Canned corn can be used as a substitute and can be grilled for even more flavor.
4. Prepare red peppers over medium flame, turn pepper until charred. When finished cooking place is bowl and cover with plastic wrap for 1 hour.
5. When pepper is cool, remove char and seeds.
6. In food processor combine red pepper, mayo, garlic, salt and pepper. Set aside.
7. Cut broccoli to roughly same size as as pasta. Boil for 1 minute then place broccoli in an ice bath before removing and setting aside.
8. Combine all ingredients in large bowl,
9. Garnish each portion with chopped parsley and grape tomato halves.
10. EAT IT AND SMILE.

hey welcome back to Frank’s favorite
foods where I’m always cooking up a good
time this is the channel where I teach
you how to make restaurant quality food
at home this is roasted red pepper pasta
salad it’s almost spring here in South
Florida which means summer is about 45
minutes away is perfect as a side dish
or main
entree and I’m going to show you how to
make it right now if you’re not a
subscriber you should be hit the
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start by preparing 1 half pound of
rotini pasta you can certainly use
whatever shape of pasta you’d like but
the rotini is great for holding on to
the salad
dressing be careful about cooking the
pasta 2 Al Dente remember that it firms
back up when it’s
cold I have some cooked corn on the cob
left over from my last Maryland crab
video so I’m going to incorporate it
into the pasta salad grilling the corn
brings out a nice charred taste as well
as the sugars in the corn if you don’t
want to go through the trouble of
preparing corn on the cob corn out of
the can is just fine you could also toss
it in the skillet and Grill that up as
well if you’re preparing corn on the cob
it’s pretty easy place the obtuse end on
The Cutting Board and slic downward
pretty close to the cob there are a
couple of shortcuts for this recipe
first you could use corn that was in a
can secondly I’m about to roast a red
pepper here you could also buy by Jarred
roasted red pepper I’m preparing it this
way simply because I like the taste of
freshly Charred Red
Pepper roasting a red pepper is
incredibly simple put it on the grill
and turn it when it gets a little bit
charred as you can see I went for the
Well Done version when the Pepper’s done
place it in a bowl and cover it with
Saran
Wrap once the Pepper’s cooled the skin
should be fairly easy to remove the
charred part peels right off exposing
that wonderful red pepper
flesh remove most of the charred skin
and the
seeds the dressing is really easy to
make start with the red pepper add some
fresh garlic mayonnaise and salt and
pepper to
taste this will definitely not be my
last video using this roasted red pepper
dressing and if you find other unique
ways to use it please let me
know after tasting it it certainly does
need a little bit of salt and freshly
ground pepper so there you go the rest
of the preparation is pretty
straightforward one thing you’ll notice
when I’m preparing in veggies and pasta
is that I cut the veggies to roughly the
same size as the pasta whenever
possible minced or diced veggies will
just end up at the bottom of your pasta
salad
unfortunately I blanched this broccoli
for exactly one minute then put it in an
ice bath before draining it refrigerate
until you’re ready to use next I’m going
to prepare the veggies for the salad you
can pretty much use whatever you’ve got
on hand I think tomatoes are fine for
garnish but I’d avoid putting them
directly in the salad as they tend to
release a lot of water I have some
beautiful yellow and orange Peppers that
I’m going to prepare Julien style which
really means just slicing them into thin
strips like I’m doing here once I’ve
Julian the peppers I’m going to
rearrange them and cut them in half so
that they’re matching the size of the
pasta once completed simply repeat the
step with the orange
pepper next I’m going to prepare some
scallions scallion add great color and
they sort of add that Garden Fresh taste
to your pasta
salad notice that I’m not cutting the
scallion into thin little rings once
again I don’t want the veggies to get
lost in the pasta
salad I’m going to cut the yellow squash
into sort of Half Moon
shapes so that they’re roughly the same
size as everything
else now that all of the prep work is
done put your pasta in a big bowl and
start adding the veggies I added the
onions the peppers
broccoli
zucchini freshly grilled
[Music]
corn some grated
carrots and finally some green onion now
it’s time to dress your salad start with
shoes underwear and socks first just
kidding next toss your salad Eyes Wide
Open Emoji I’m sorry you guys I just
couldn’t resist garnish with a little
fresh part
parley and ladies and gentlemen that’s
the dish Savory satisfying and delicious
this summer salad will make you the star
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