Bloody Mary Pasta Salad

1 green bell pepper

1 red bell pepper

12 oz. uncooked pasta of choice

4-6 slices cooked bacon, chopped

1 cup chopped celery

1 pint cherry tomatoes, halved

½ cup thinly sliced red onion

8 oz. smoked mozzarella, cubed

½ cup chopped green pimento stuffed olives

1 container Bertagni Vodka Pasta Sauce

Half a lemon

Optional: hot sauce

Turn the broiler on high. Place peppers on a baking sheet and put the sheet in the oven, getting the peppers close to the heat above. Turn peppers every 5 minutes until charred all over. Remove from heat and allow to cool enough to handle. When cooled, remove seeds and slice.

In the meantime, prepare everything else. Cook pasta according to package instructions’ longer recommended cooking time. Drain and rinse with cool water.

Combine all ingredients, except lemon, in a large mixing bowl. Toss until combined. Finish with a squeeze of fresh lemon juice and hot sauce if you like things hot. Chill covered until ready to serve.


Yield: 6 servings