1 (12-ounce) jar roasted yellow peppers, cut into small strips
1 (12-ounce) jar roasted red peppers, cut into small strips
1/2 cup chopped mixed fresh herbs such as mint, basil, tarragon and marjoram
3/4 cup poppy seed salad dressing (recommended: Knott's)
Steps:
Edible flowers, for garnish
Bring a large pot of water to a boil. Add haricots verts and cook until crisp tender, about 3 minutes. Using a slotted spoon, transfer the haricots verts to a bowl of ice water to stop them from cooking.
Return the pot of water to a boil. Add the pasta and cook until al dente, about 8 minutes. Drain the pasta and let cool.
In a large serving bowl, combine all ingredients, except edible flowers. Toss until ingredients are thoroughly coated with dressing.
Garnish with edible flowers and serve cold or at room temperature.
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