Fusilli with Roasted Peppers

Down with CHIPS weekend!!!

Friday I decided to make a bowl of Pasta Salad for the weekend. That way when we have sandwiches for lunch on the go we can have Pasta Salad instead of chips.

This recipe came from Readers Digest Kitchen Secrets. This cookbook is excellent for a new bride or someone leaving mom's house of homecooking. Why? Because along with great recipes it also gives a lot of helpful hints.

Okay here's the recipe:

8 ounces fusilli
1 medium-size sweet red pepper, roasted and cut into 1/4 inch strips
1 medium-size sweet yellow pepper, roasted and cut into 1/4 inch strips
2 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons minced parsley
2 tablespoons minced fresh basil
2 tablespoons drained capers
2 cloves garlic, minced
1/2 cup diced red onion
1 cup chopped, cored, peeled tomatoes

Cook fusilli according to package instructions until still a bit firm. Drain and place in a large serving bowl.

Add remaining ingredients and toss to mix well. Let stand at room temperature 30 minutes before serving. Makes 4 servings.

To be honest I left the capers out because we aren't big caper eaters.

Enjoy!!!