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Ingredientes
- 1/2 lb Pasta
- 2 Tbsp. Extra virgin olive oil
- 1/2 x Red bell pepper
- 1/2 x Yellow bell pepper
- 1/2 x Green bell pepper
- 1 c. Broccoli florets
- 4 ounce Gouda cheese
- 1 x Red onion
- 2 Tbsp. Capers
- 1/2 c. Minced parsley
- 1/4 c. Minced basil
- 1 jar roasted red peppers
- 3 Tbsp. Balsamic vinegar
- 1 Tbsp. Extra virgin olive oil Salt and black pepper
Direcciones
- Place pasta in large mixing bowl and toss with 2 Tbsp. extra virgin olive oil. Fold in red, yellow and green bell pepper slices, cheese, onion, capers, parsley and basil. Toss together well. To make vinaigrette: mix together in food processor the roasted peppers, vinegar and extra virgin olive oil. Process till smooth.
- To serve pour dressing over salad. Season with salt and freshly grnd black pepper and serve. (Can be kept in refrigerator for 1 day.)
- Approximately 5-7 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 993g | |
| Calories 1693 | |
| Calories from Fat 551 | 33% |
| Total Fat 62.76g | 78% |
| Saturated Fat 24.54g | 98% |
| Trans Fat 0.0g | |
| Cholesterol 129mg | 43% |
| Sodium 1527mg | 64% |
| Potassium 1738mg | 50% |
| Total Carbs 217.2g | 58% |
| Dietary Fiber 16.3g | 54% |
| Sugars 36.54g | 24% |
| Protein 65.0g | 104% |
