roast pepper pasta salad

recipe link: https://munchingwithmariyah.com/roast-pepper-pasta-salad/

I think of August through September as the second half of summer. The produce this time of year is just incredible at the farmers market, especially all of the sweet peppers. I got a giant bag of them because they were just too pretty, which is where the concept for this pasta salad came from. Take a bunch of summer veg, roast it until charred, mix it with some pasta and basil, and then toss everything together with a roasted garlic and her vinegrett. And speaking of vinegrett, I highly recommend using the oil from the sun-dried tomatoes instead of regular olive oil. And sad feelings aside that the purple pepper faded when I was cooking, this salad is just incredible. In fact, it’s the only salad of mine that my brother, a boy who somehow just exists off of meat and rice, has asked if there was more of. Also, I love this salad warm, but it tastes great cold and saves super well in the fridge.