1) Cook and drain the pasta.
2) Meanwhile, in separate large salad bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper.
3) Toss in the pasta and stir until coated.
4) Add the chopped bell peppers and the dill and toss to combine.
5) Serve immediately or cover with plastic and refrigerate until ready to eat.
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If you buy pre-cut tri-color bell peppers you will have most of the prep done for this meal. All you have to do is cook the bow tie pasta.
You can speed up this dish even more by having cooked pasta ready and waiting. If you know you're making a pasta salad, you can cook the pasta the night before and keep it refrigerated. The trick is to drain it well, then toss with a healthy bit of olive oil to keep the pasta from sticking together. Put in a bowl and cover with plastic wrap. It will keep just fine in the refrigerator for even a few days.
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