Pasta Salad With Roasted Red Peppers And Capers - cooking recipe

Ingredients

1 lb bow tie pasta, cooked drained and cooled
1/4 cup minced red onion
1/2 cup roasted red pepper, sliced (jarred peppers work best)
1/4 cup toasted slivered almonds
4 tablespoons small capers
1/2 cup chopped flat leaf parsley
for vinaigrette
1 teaspoon Dijon mustard
1 teaspoon minced fresh garlic
3 tablespoons apple cider vinegar
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup olive oil

Preparation

Mix pasta, herbs and vegetables together in a large bowl.
To make vinaigrette:.
In a small bowl, whisk together the mustard, garlic, vinegar, salt, and pepper.
While whisking, slowly add the olive oil until the vinaigrette is emulsified.
Add vinaigrette to the pasta mixture.
Add additional salt and black pepper to taste.
Can be served at room temperature.