cokasaki@PROOF.ERGO.CS.CMU.EDU (Chris Okasaki) (05/30/91)
I came up with this when I wanted to surprise my wife at the office with a picnic dinner... Roasted Red Pepper Macaroni Salad 1 red bell pepper medium-sized shell macaroni 3 T olive oil 3 T red wine vinegar (or other appropriately flavored vinegar...) 1 T lemon juice 1 t dijon mustard 1-2 med carrots, cut into julienne strips 1/4-1/2 cp finely diced cheese (cheddar, jack, mozzarella, whatever...) 1/4-1/2 cp frozen peas Broil the red pepper, turning several times, until blackened on all sides. Remove from the oven and place in a paper bag to cool. Cook, according to package directions, enough macaroni to make about 3-4 cups. While the macaroni is cooking, whisk together the oil, vinegar, lemon juice and mustard. Cut up and add the carrots, cheese and peas. Rinse the macaroni in cold water and drain thoroughly. Add to the dressing and vegetable mixture. Stir thoroughly. Peel, seed, and dice the red pepper. Stir into the salad. Chill several hours, stirring occasionally to make sure that the dressing is evenly distributed. Stir again just before serving. Enjoy, Chris cokasaki@cs.cmu.edu