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Today's Special |  Bowtie Pasta Salad

Although the roasted vegetables make this dish a bit more time-consuming to prepare, you can pretty much walk away from the kitchen and ignore the veggies while they're in the oven. Serve this pasta at room temperature (or slightly colder). 


2 large red peppers
1 medium onion
10 large basil leaves
4 tbsp balsamic vinegar
2 tbsp olive oil
1 tsp sugar
parmesan cheese
salt + pepper
1 lb. bowtie (farfalle) pasta
roasting: 25 min
pasta: 20 min

serves 4

1. Halve the onion (don't bother to peel it). Rub the onion and the red peppers with olive oil. Place on tin foil in a roasting pan and cook in the oven at 475F until the vegetables are tender, approximately 25 minutes (you may want to turn the vegetables once or twice during the cooking process). Don't worry if the veggies blacken a bit on the outside.
2. Set a big pot of water to boil.
3.Add pasta to water and cook according to the directions on the box. Cook until al dente. Drain and rinse under cold water.
4. Peel off the outer skin of the peppers; de-seed, de-rib and chop roughly. Peel off the outer skin of the onion, and slice off the ends.
5. Combine drained pasta, peppers and onions in a large bowl. Gently tear the basil leaves and add them  to the bowl. Add the balsamic vinegar, sugar, and olive oil and toss to combine.
6. Add salt and pepper to taste. 
7. Serve on plates, with freshly grated parmesan.

check out these related recipes:
tapenade-tossed farfalle with roasted vegetables

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