Warm Salad with Baked Peppers and Pasta

A little pasta often remains in the kitchen, they lie in different bags or jars at the bottom, and each time you forget about them, opening a new package. This salad with baked peppers and pasta will not only delight you with a pleasant taste, but will also help to attach pasta, you just need very little of them, 100-150 g. The salad is quite satisfying, and can be served as an independent dish for lunch or dinner. And if you bake two more peppers along with the pepper for the salad, you can cook a very fragrant cream soup the next day in just 15-20 minutes.

Ingredients

• 2 sweet peppers, preferably different colors
• 100-150 g of pasta (horns, bows)
• 10-15 pcs. pitted olives
• a handful of greens to taste (young spinach, arugula, etc.)
• salt and black pepper to taste
• 4 tablespoons olive oil
• 1 tbsp lemon juice
• 1/2 tsp mustard
• 1-2 cloves of garlic

Directions

1. Preheat the oven to 190 C. Wash the bell peppers, wipe dry, lightly grease with vegetable oil. Bake in an ovenproof dish or on a foil-lined baking sheet for 25 minutes. Turn the peppers after 15 minutes and continue baking for the remaining time. Cover the finished pepper tightly with foil or put in a bag, tie and leave for 10-15 minutes. Remove the skin from slightly cooled peppers, remove the seeds and cut into small pieces. Save the juice flowing from the peppers.
2. While the peppers are baking, boil the pasta until tender, drain the water, pour over with cold water. Cut the olives into slices.
3. To prepare the sauce, mix all the ingredients, squeeze the garlic through a press, add the juice from the baked peppers. Put the pasta, chopped peppers, herbs, olives, sauce in a large bowl, mix everything and serve immediately.