Ronzoni Hall Of Flame Pepper Pasta Salad
One of the winners of the Ronzoni Pasta Firehouse Cook-off
Neal Mullane, Jr.
Boston Fire Ladder 23
Ingredients:
1-1/4 cups reduced-fat Italian salad dressing
1 cup finely chopped red onion
1 cup EACH finely chopped sweet red and green pepper
1/4 lb. sharp Cheddar cheese, cut into small cubes
1/2 cup finely chopped sun-dried tomatoes
1/4 cup chopped fresh parsley
2 teaspoons dried basil leaves
1/4 teaspoon EACH ground black pepper and crushed dried red pepper
4-1/2 cups (12 oz.) RONZONI Radiatore, uncooked
Instructions:
In large bowl, stir together all ingredients except pasta. Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. Stir cooled pasta into vegetable mixture; cover and refrigerate. 9 servings (1 cup each).
Source: Ronzoni Pasta website, 2001 (accessed on the Archive.org Wayback