tricolored fusilli with shrimp and roasted peppers

I apologize for the delay, but here is the recipe for the pasta salad. I purchase Barilla tricolored fusilli, which comes in 12 oz.  boxes. For this weekend, I've made a double batch. Also, I roast my own peppers. Now you can either roast the peppers over the gas flame of your stove or under the broiler, but I prefer to roast them outside on my gas grill.

To roast peppers, I rinse the peppers under cold water and remove the stem. I try to clean out as much of the seeds as possible and the white ribs. I rinse the inside of the pepper. I preheat my grill to 500 degrees, then place the peppers on the grates. After approximately five minutes, I check them to see if the skin is good an charred. If so, I rotate the peppers until all sides are charred. Once they are done, you can either place the peppers in a bowl and cover with plastic, however, I prefer to place them in a brown bag to steam them. You do this to make it easy to peel the skin off the peppers. 

I highly recommend that you give this recipe a try. As you can see from the date of the recipe, I've been making this for a very long time. There is also a great recipe for White Corn Chowder in the same issue that I must make as soon as the Jersey corn arrives in the market. 

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