Bow-tie past salad is another Southern staple we would never dream of leaving off our family table. We grill the red bell peppers for that great smoky flavor and toss in some peas for the color. The leftovers make a welcome midnight snack, too!
1 red bell pepper, seeded and cut lengthwise into quarters
2 teaspoons olive oil
Salt and freshly ground black pepper
6 tablespoons mayonnaise
2 tablespoons finely chopped fresh chives
1 tablespoon balsamic vinegar
4 cups cooked bow-tie pasta (4 ounces dry pasta)
3/4 cup frozen peas, thawed
1 cup grated Cheddar cheese (4 ounces)
1/2 cup pitted kalamata olives, sliced
In a small bowl, toss the bell peppers with the olive oil and season with salt and pepper.
Preheat the grill to medium-high heat.
Arrange the bell peppers in a grill basket. Transfer the basket to the grill. Close the cover and cook until the bell peppers are tender and slightly charred, 2 to 3 minutes per side. Cool completely, then cut into 1/4-inch-thick strips.
In a small bowl, whisk together the mayonnaise, chives, vinegar and salt and pepper to taste.
In a large bowl, combine the pasta, peas, Cheddar cheese, bell peppers and olives. Add the mayonnaise dressing and toss well to coat. Taste and adjust the seasonings, if necessary, before serving.
Servings: 4 to 6
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