Warm Macaroni and Veggie Salad

Catherine Cappiello Pappas


A delicious and light summer meal!

pinch tips: Slow Cooker/Crock Pot Hints



5 Min


20 Min


2 roasted red peppers – sliced
1 bunch of scallions – chopped
3 cloves of garlic - chopped
3 plum tomatoes – blanched and chopped
½ cup chopped olives
½ cup fresh basil – chopped
½ tsp. salt
¼ tsp. red pepper flakes
½ tsp. dried oregano
1 lb. of your favorite macaroni
grated parmesan or romano cheese
olive oil

Directions Step-By-Step

Preheat Oven 350 degrees:

Place the peppers on a pan in the oven and roast for 20 - 25 minutes. Remove and let cool before slicing.

Bring a small pot of water to a simmer and add the tomatoes. Simmer for a minute or two until the skin gets slightly wrinkled. Remove from the water and let cool before gently removing the skin and chopping.

Heat a large frying pan with 2 tablespoons of olive oil. Add the scallions, garlic and tomatoes. Sauté on low until the scallions are tender. Add the olives, basil and seasonings. Gently simmer while preparing the macaroni.

Serve with a drizzle of olive oil, grated cheese and dash of extra red pepper flakes.