Post by chief_cook2 on May 12, 2003 12:59:41 GMT -6
1 red bell pepper
1 medium shell macaroni
3 tsp olive oil
3 tsp red wine vinegar
1 tsp lemon juice
1 tsp Dijon mustard
1 carrots, chopped
1/2 cup diced mozzarella cheese
1/4 cup 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 enough macaroni to make about 4 cups.
While the macaroni is cooking, whisk together the oil, vinegar, lemon
juice and mustard.
Add the carrots, mozzarella, 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 at the
picnic.