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Roasted Red Pepper Macaroni Salad


1 red bell pepper
1 lb. Medium shell macaroni
3 teaspoons olive oil
3 teaspoons red wine vinegar
1 teaspoon lemon juice
1 teaspoon Dijon mustard
1 carrot, chopped
Ĺ cup diced mozzarella cheese
ľ 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.

Set the table (whether itís a regular table, a picnic table or even just a tablecloth spread out over the ground in the park) using red, white and blue. For example: white tablecloth, blue bowls containing strawberries sprinkled with powdered sugar or a beet salad, etc.. Place small American flags at each place setting. Use your imagination when setting the table.

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