Name: Pasta Salad with Peppers
Ingredients: 3 Red bell peppers; 3 Green bell peppers, or yellow, or a combination; 1 lb Spaghetti, spaghettini or other pasta; 3/4 c Olive oil; Salt; Freshly ground black pepper; 1/3 c Italian parsley, or flat-leaf (chopped); 2 md Green onions, chopped; 1 Garlic clove, minced; 1/4 c White wine vinegar; 1/3 c Fresh basil, chopped, or small basil leaves

We learn throughout the years that God is faithful. You know when God gave new exhortations to the Israelites; often He reminded them of His faithfulness during the Exodus. He wanted the Jews to realize that He could be trusted in the present because of His faithfulness in the past. The same principle applies to our lives as well. The more we see His faithful hand shaping the events of our lives in the past, the more we realize that He can be trusted in the present. In hindsight, we can recall the situations when God either removed a trial or gave us sufficient grace to endure the trial. We can recall the good ways He has shepherded us along life’s journey. He has never disappointed us. Through experience, we learn that God keeps His Word and never fails on His promises. We learn that He is good. We learn that God can be trusted.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
	California	Pasta, Cookbook, Salads	6	Servings

INGREDIENTS

3		Red bell peppers
3		Green bell peppers, or yellow, or a combination
1	lb	Spaghetti, spaghettini or other pasta
3/4	c	Olive oil
		Salt
		Freshly ground black pepper
1/3	c	Italian parsley, or flat-leaf (chopped)
2	md	Green onions, chopped
1		Garlic clove, minced
1/4	c	White wine vinegar
1/3	c	Fresh basil, chopped, or small basil leaves

INSTRUCTIONS

Place all the peppers on a rack about 4 inches from a hot broiler and broil
them, turning frequently, for about 15 minutes, until they are blackened
and blistered on all sides. Place them in a paper bag, close the bag and
let it stand for about 15 minutes.
Carefully peel off the skins, using the point of a small sharp knife to
remove any stubborn spots. Open the peppers and scrape out the seeds. Cut
into 1/2-inch strips and set aside.
Cook the pasta in plenty of boiling salted water until done.
Drain thoroughly, then toss in a large baking pan with 1/2 cup of the olive
oil. (Spread in a baking pan, rather than mounded in a bowl; it cools
faster.) Season generously with salt and pepper. Let the pasta cool until
tepid, tossing frequently.
In a large bowl stir together the remaining 1/4 cup olive oil with the
peeled peppers, parsley, green onions and garlic. Stir in the vinegar and
season with salt and pepper to taste. Add the pasta and toss to combine.
Taste, adding more salt and pepper if necessary. Just before serving, toss
with the basil.
The technique of tossing the hot pasta with oil and then letting it cool to
room temperature so that each strand is separate and glistening comes from
the restaurateur Jeremiah Tower. Serve the salad as soon as possible and
remember that, once refrigerated, pasta never regains its fresh-cooked
taste or texture.
Scanned from California The Beautiful Cookbook; Carrol & Rainey
MC Formatted by MC_Buster and Brenda Adams; mc 4/4/97
Recipe by: California The Beautiful Cookbook; Carrol & Rainey; badams
Posted to MC-Recipe Digest V1 #548 by Brenda Adams
<adamsfmle@sprintmail.com> on Apr 04, 1997

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