Page 184 - untitled

Spicy Italian Macaroni Salad
Texas Pete
INGREDIENTS Serves 4
Salad:
8 ounces elbow macaroni
1 cup finely diced roasted red bell peppers
1⁄2 cup sliced sundried toma- toes
3⁄4 cup Kalamata olives, halved and pitted
1 cup fresh mozzarella cheese, diced
Dressing:
1⁄2 cup mayonnaise
Finely grated zest of 1 lemon
Freshly squeezed juice from 1⁄2 lemon
2 tablespoons CHA! by Texas Pete sriracha sauce, plus addi- tional to taste
1⁄2 bunch fresh parsley, leaves roughly chopped, stems dis- carded
10 large leaves basil 1⁄2 cup olive oil
1 tablespoon dried Italian sea- soning
Salt
Ground black pepper
PREPARATION
1. In a pot of boiling, salted water, cook macaroni ac- cording to the instructions on the package until al den- te. Drain in a colander, and rinse under cold running water until cool. Transfer to a large bowl and refrigerate until chilled.
2. Add the bell peppers, sundried tomatoes, olives and mozzarella and toss to combine.
3. Place the mayonnaise, lemon zest, lemon juice, sriracha, parsley, basil, olive oil and Italian seasoning in
a blender. Blend on high until smooth. Add additional sriracha to taste. Pour the dressing over the pasta sal- ad, toss to coat and season with salt and pepper. Refrig- erate until ready to serve.
168 – TASTE OF HOME