Looking for a good cook to figure out this pasta salad recipe containing banana peppers?

Question

I had a pasta salad at the zoo this weekend that I would like to try to recreate for my mother's 80th birthday party this weekend. Here's what I remember was in it:

pickled banana peppers (small, whole)

rotelle and penne pasta

sliced red bell peppers

feta cheese

either cucumbers or zucchini chopped very small

onions

coarsely ground black pepper

(that's all I can remember)

The dressing tasted like the banana peppers. I'm wondering if the flavor came from marinating or if they actually used some of the banana pepper juice.

If anyone can help me come up with a recipe, especially for the dressing, I'd be much obliged. I'm not much of a cook, but this was good. The guys especially like it because of the banana peppers.

Answer 1

ok try this recipe maybe it will help

boil your pasta al dente is much better

cut your veggie into dice or julienne then blanch in a salted boiling water (except cucumber,banana pepper and onion) drain and set aside.make sure they crisp not over cooked) place all your ingredients in a salad bowl then mix well season with salt and pepper and a few drops of lemon wedge. refrigerate overnight then upon serving spread a few cubes of feta cheese banana pepper rings, onto the top for presentation.

if you roast the red pepper much better taste.  

Answer 2

Maybe this one?

Greek Pasta Salad

Serves 8

Prep: 40 to 45 minutes

1 pound medium-size shell or other short pasta (4 cups)

Salt

2/3 cup olive oil

2 tablespoons fresh lemon juice (1 lemon)

2 small cloves garlic, crushed in a garlic press

1 teaspoon dried oregano

Freshly ground black pepper

2 cups cherry or grape tomatoes, cut in half

1 1/2 cups chopped cucumber (2 medium-size or 1 large cucumber)

1 cup chopped red onion (1 medium-size onion)

1 cup (4 ounces) crumbled feta cheese

1/2 cup chopped pitted kalamata olives

1/4 cup chopped fresh mint or parsley

Pickled banana or cherry peppers or steamed shrimp (optional), for garnish

1. Bring a large pot of water to a boil over high heat. Stir in the pasta and 1 teaspoon of salt, reduce the heat to medium-high, and cook the pasta, uncovered, according to the package directions until just done, 8 to 9 minutes.

2. Meanwhile, place the olive oil, lemon juice, garlic, and oregano in a large mixing bowl and whisk to combine. Season with salt and black pepper to taste. Set the salad dressing aside.

3. Drain the pasta well in a colander, shaking it to remove the excess water. Transfer the pasta to the large mixing bowl with the dressing. Stir to coat and let the pasta come to room temperature, about 20 minutes.

4. When the pasta is cool, fold in the tomatoes, cucumbers, onion, feta cheese, olives, and mint or parsley. Stir to combine well. Taste for seasoning, adding more salt and/or black pepper if needed. Transfer the salad to a serving bowl and serve at once garnished with the banana peppers or shrimp, if desired, or cover and refrigerate the salad until serving time.

Big Batch: This salad is easy to double or triple, but cook the pasta a pound at a time, and mix the salad one batch at a time.

Tote Notes: Tote this salad right in its serving bowl and bring the optional garnish of peppers or shrimp in a separate container, if you like. Cover the serving bowl with plastic wrap that sticks securely to the rim of the bowl to make traveling less messy. If possible, let the salad come to room temperature before serving. Then stir the salad again and top it with the garnish, if using.