roasted red pepper and sun-dried tomato pasta salad

this is great in a lunch box, it's delicious hot or cold.


3   c cooked, drained pasta shape (not long or flat noodles)
2   c loosely packed chopped fresh spinach
1/2 c roasted red pepper*, chopped coarsely
1/2 c portabella mushroom cap, broiled*, chopped coarsely
1/4 c pre-made sun dried tomato and roasted red pepper pesto (or something similiar)
sprinkles of parmesean cheese (i use low fat veggy brand vegan substitute)

mix the spinach with the still hot pasta until the spinach wilts.  mix
in the rest of the ingredients, varying the proportions to taste.
serve cold or hot.



*about broiling/roasting veggies

almost any vegetable becomes sweeter and more intensely flavored when
broiled (roasted.)  most, like the portobella mushroom can just be
brushed with a good olive oil and placed under the broiler for a few
minutes, turning once.

red peppers are a little different, though.  just place them whole,
with no oil, straight on a rack under the broiler, turning so that all
sides are well charred.  remove from oven and place in a paper bag.
tighly close the bag and let the peppers sit for at least 15 minutes
to allow them to steam the skins loose.  under running water peel off
the skin, remove the stem and seeds.  drizzle with olive oil and store
in the refridgerator for up to a week.

home made roasted red pepper are a breeze to make, and far tastier and
more economical than the jarred kind.