Ingredients
20 miniature sweet peppers, seeded and cut into rings2 teaspoons olive oil1/2 teaspoon garlic powder4-1/2 cups uncooked bow tie pasta1 cup prepared pesto1 can (2-1/4 ounces) sliced ripe olives, drained1/3 cup grated Parmesan cheese
Preparation
Preheat oven to 350°. Toss peppers with oil and garlic powder; spread evenly in a greased 15x10x1-in. pan. Roast until tender, 10-15 minutes. Cool slightly.
Cook pasta according to package directions. Drain; rinse with cold water and drain. Place in a large bowl.
Stir in pesto, olives and peppers. Refrigerate, covered, until serving. Sprinkle with cheese.
