Peperonata Pasta Salad
Want to know how to change hearts and minds about pasta salad? Make this one for your next backyard BBQ or picnic with friends. Peperonata—the classic Southern Italian side dish of sweet peppers, onions, and tomatoes melted in olive oil—is a swell companion to pasta. It’s packed full of vegetables and serves as the dressing (a win for pasta salad, a big win for you). My peperonata borrows elements from two recipes: a generous heap of capers and cherry tomatoes added off the heat. Better yet, the peperonata can be made several days in advance and tossed with freshly-cooked pasta whenever you’re ready. Creamy mozzarella, shaved Parmesan, slivered almonds, and loads of basil keep each bite interesting. Serve it as a main course, or pair it with grilled meat. Italian sausage and cold beer are smashing accompaniments.
Want to know how to change hearts and minds about pasta salad? Make this one for your next backyard BBQ or picnic with friends. Peperonata—the classic Southern Italian side dish of sweet peppers, onions, and tomatoes melted in olive oil—is a swell companion to pasta. It’s packed full of vegetables and serves as the dressing (a win for pasta salad, a big win for you). My peperonata borrows elements from two recipes: a generous heap of capers and cherry tomatoes added off the heat. Better yet, the peperonata can be made several days in advance and tossed with freshly-cooked pasta whenever you’re ready. Creamy mozzarella, shaved Parmesan, slivered almonds, and loads of basil keep each bite interesting. Serve it as a main course, or pair it with grilled meat. Italian sausage and cold beer are smashing accompaniments.
- 2 tablespoons capers
- kosher salt plus freshly ground black pepper
- 3 large sweet peppers (about 1 1/2 pounds)--i like using
- 4 tablespoons olive oil plus more for drizzling
- 1 small red onion (or half a large red onion) thinly sliced into strips about the same size as peppers
- 1 tablespoon minced thyme leaves
- 2 tablespoons red wine or sherry vinegar plus more to taste
- 2 cups halved cherry tomatoes divided
- 1 pound casarecce or other tubular pasta
- 1/2 cup toasted pine nuts chopped walnuts, or slivered almonds
- 1 cup basil torn into small pieces
- 5 ounces fresh mozzarella, torn into bite-sized chunks
- 1 1/2 ounces parmesan thinly shaved
- Carbohydrate 4.59368099521738 g
- Cholesterol 6.236895082 mg
- Fat 17.2988963183582 g
- Fiber 1.24756667868121 g
- Protein 5.80416998193451 g
- Saturated Fat 2.47810674880573 g
- Serving Size 1 1 Serving (174g)
- Sodium 197.898385420266 mg
- Sugar 3.34611431653616 g
- Trans Fat 2.22330677718879 g
- Calories 186 calories
Step-by-step
- Cut the peppers in half lengthwise and remove the stems, seeds, and membranes. Cut each pepper lengthwise into thin strips, then cut the strips in half if they’re long.
- In a large saute pan or skillet, heat the olive oil over medium heat. Add the peppers, onion, thyme, and salt and pepper, to taste. Saute for about 6 minutes, tossing often, until the peppers and onions soften. The peppers should be soft but still have a little crunch to them.
- Add the capers and cook for another minute, then add the vinegar and remove the pan from the heat.
- Transfer the peperonata to a shallow, non-reactive dish. Add 1 cup of the halved cherry tomatoes so they can marinate along with the peppers and onions. Set the peperonata aside while you make the rest of the dish, or refrigerate until you’re ready to use (it can be made several days in advance). Bring to room temperature before using.
- Bring a large pot of generously salted water to a boil. Cook the pasta until al dente. While the pasta cooks, season the remaining 1 cup of halved cherry tomatoes with salt.
- Drain the pasta and toss with the peperonata in a large bowl. Let the pasta cool until just warm, toss in the raw cherry tomatoes and their juices, the toasted nuts, and the basil--then add the mozzarella and Parmesan.
- For presentation, I like to add the cheese at the end (and only very gently toss) so it stays white and creamy. Taste and adjust the seasoning and acidity, then gild the lily by drizzling more olive oil over the pasta. Serve at room temperature.
My Go-To Summer Pasta Salad: A Recipe for Effortless Elegance
As a busy professional, finding time to prepare elaborate meals can be a challenge. But I refuse to sacrifice delicious, healthy food for convenience. That's why I've perfected this Peperonata Pasta Salad – a recipe that's both stunningly delicious and remarkably easy to make, even when time is tight. This dish is my secret weapon for summer gatherings, impromptu lunches, and even a satisfying weeknight dinner. It's versatile enough to be a main course or a vibrant side, and its vibrant colors and fresh flavors always impress.
The beauty of this recipe lies in its simplicity and the magic of preparation ahead of time. The peperonata, a flavorful blend of roasted peppers, onions, and tomatoes, can be made days in advance. This means I can tackle the most time-consuming part of the recipe whenever I have a spare moment, leaving the final assembly for just before serving. This level of organization is crucial for my busy schedule. On a particularly hectic work week, I'll prepare the peperonata on Sunday evening, storing it in the refrigerator for a quick and satisfying pasta lunch during the week.
The ingredients themselves are straightforward and readily available. I often find myself picking up the peppers and tomatoes at the farmer's market – supporting local businesses and ensuring the freshest ingredients. The quality of the ingredients truly shines through in the final dish. The sweet peppers, fragrant thyme, and tangy capers create a symphony of flavors that dance on the palate. The addition of creamy mozzarella and nutty Parmesan adds a touch of richness that perfectly complements the freshness of the basil.
Beyond its deliciousness and convenience, this pasta salad has become a staple for my social gatherings. It's always a hit, whether I'm entertaining friends at a casual backyard BBQ or bringing a dish to a potluck. It's a conversation starter, with its vibrant colors and enticing aroma. The combination of sweet, savory, and tangy flavors appeals to everyone, and I've had countless compliments on its unique and satisfying taste.
This recipe is more than just a pasta salad; it's a testament to efficient cooking and the beauty of fresh, seasonal ingredients. It's a dish that allows me to balance my demanding professional life with my passion for wholesome, delicious food. And that, my friends, is a win-win situation.
Serving Suggestions: I love serving this pasta salad alongside grilled chicken or fish for a complete meal. It's also delightful paired with Italian sausage or as a side dish to accompany a simple grilled steak. A crisp, cold white wine is a perfect complement to the bright flavors of the salad.
Variations: While I’ve perfected this recipe to my liking, there's plenty of room for creativity. Feel free to experiment with different types of pasta, nuts, or cheeses. Adding olives or sun-dried tomatoes would add another layer of flavor complexity. The possibilities are endless!
Storage: The peperonata can be stored in an airtight container in the refrigerator for up to three days. The assembled pasta salad is best enjoyed within a day or two of preparation.
This Peperonata Pasta Salad isn't just a recipe; it's a reflection of my balanced lifestyle, my commitment to good food, and my desire to share deliciousness with those I love.
