Roasted Peppers Pasta Salad

Instructions

1. Preheat your oven to 400°F (200°C).

2. Begin by roasting the bell peppers. Place them whole on a baking sheet and roast in the oven for 25-30 minutes, or until the skins are charred and blistered.

3. Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let them cool for about 15 minutes. This step will make it easier to remove the skins.

4. Once the peppers are cool enough to handle, peel off the skins, remove the seeds, and slice the peppers into strips. Set aside.

5. In a large pot of salted boiling water, cook the fusilli pasta according to the package instructions until al dente. Drain the pasta and set it aside to cool.

6. In a skillet over medium heat, add the olive oil and minced garlic. Saute for a minute until the garlic becomes fragrant.

7. Add the roasted pepper strips to the skillet and saute for an additional 2-3 minutes, allowing the flavors to meld together.

8. In a large mixing bowl, combine the cooked pasta, roasted peppers, cherry tomatoes, black olives, and chopped basil. Toss gently to mix all the ingredients.

9. Season the pasta salad with salt and black pepper to taste. Feel free to adjust the seasoning based on your preference.

10. To serve, transfer the pasta salad to a serving dish and sprinkle with grated Parmesan cheese for an extra layer of flavor.

11. This Roasted Peppers Pasta Salad can be enjoyed warm or at room temperature. It's a versatile dish that is sure to impress your family and friends!