Pasta salad with peppers
Pasta fredda ai peperoni
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For 4 people: 350 grams of pasta-3 large ripe tomatoes, 1 red pepper and 1 yellow, 1 bunch of basil, 1 tablespoon mustard, 1 6 Tablespoons extra virgin olive oil, lemon, salt
Blanch the tomatoes in boiling water, peel, and cut the flesh into small pieces, discarding the seeds.
Roast the peppers over a flame, remove the peel, seed and dice. In a bowl mix the lemon juice with a pinch of salt, add the oil and mustard.
Cook the pasta and drain it al dente, pass it under cold water for a minute.
Place in a bowl, add the peppers, tomatoes and toss with the sauce.
Add salt, chopped basil and keep cool at least one hour before serving.
