Quick, easy, and easily prepped ahead. This pasta salad is all of those things. Infact, it’s so thrown together, that I didn’t even know it would be a recipe until after i served it and everyone loved it.

It was just that good.

Ingredients:

1 red bell pepper

2 Tbsp avocado oil

1 tsp salt

1 tsp sugar

2 Tbsp white wine vinegar

1/2 package of tri-color farfalle pasta (I got mine at costco), cooked according to directions and chilled

1/4 jalepeno, seeded and minced

1 orange bell pepper, seeded, stemed, and minced

1 cucumber, peeled and minced

1 handful italian parsley chopped

Directions:

Char the red bell pepper. Either roast it over a gas stove burner, grill, or in the broiler. Turning as turns black.

Remove when all sides are charred. Place in paper bag and roll to seal. Let steam, so you can easily remove the charred skin. Slice flesh off and remove stems and seed. Mince.

Whisk together avo oil, salt, sugar, and vinegar. Set aside.

In a large bowl, combine roasted red pepper, pasta, jalepeno, orange bell pepper, cucumber, and parsley.

Once tossed add in dressing, and combine.