No-Mayo 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.
A Pasta Salad That Will Steal the Show
As a busy working mom, time is my most precious commodity. I’m always looking for recipes that are both delicious and easy to prepare, especially for summer gatherings. This No-Mayo Peperonata Pasta Salad is my new go-to dish for picnics, barbecues, and potlucks. It’s a vibrant and flavorful salad that requires minimal effort but yields maximum impact. Forget boring, mayonnaise-laden pasta salads – this one is a game-changer!
The heart of this recipe is the peperonata, a classic Southern Italian side dish. The sweet peppers, onions, and tomatoes simmered in olive oil create a rich and flavorful base that’s incredibly versatile. I love the addition of capers, which adds a briny tang that perfectly complements the sweetness of the peppers. This peperonata can be made ahead of time, which is a lifesaver when I'm juggling work, kids, and social events. Simply prepare it a day or two in advance, store it in the refrigerator, and toss it with freshly cooked pasta when you're ready to serve.
What truly elevates this pasta salad is the combination of textures and flavors. The creamy mozzarella, the salty Parmesan, the crunchy toasted almonds (or pine nuts, or walnuts – your choice!), and the fresh basil create a delightful symphony in every bite. It’s a beautiful balance of sweet, savory, salty, and herbaceous notes. I often serve this salad as a main course, especially on warm evenings. It's hearty enough to satisfy even the most demanding appetites, and it’s refreshing enough to be perfect for a summer meal.
The beauty of this recipe lies in its adaptability. Feel free to experiment with different types of pasta, nuts, and herbs to create your own personalized version. I’ve used casarecce pasta in the past, but other tubular pastas work wonderfully too. Experimenting with different types of peppers, such as bell peppers and poblanos adds a surprising complexity. If you're feeling adventurous, you can even add some grilled chicken or Italian sausage for extra protein. The possibilities are endless!
This recipe is more than just a pasta salad; it's a celebration of fresh, seasonal ingredients and simple cooking techniques. It’s a recipe that allows you to impress your guests without spending hours in the kitchen. It’s a testament to the power of fresh, quality ingredients to elevate even the simplest dishes. This recipe also proves that healthy and delicious aren't mutually exclusive. It's packed with vegetables, providing a healthy dose of vitamins and antioxidants. The olive oil adds healthy fats, and the combination of cheese and nuts provides a good source of protein. This is a feel-good recipe that leaves you feeling satisfied and energized.
One of my favorite things about this recipe is its versatility. It's perfect for a casual weeknight dinner or a sophisticated dinner party. It travels well, making it ideal for potlucks and picnics. And, best of all, the leftovers are just as delicious the next day (if there are any!). This No-Mayo Peperonata Pasta Salad is a testament to the fact that simple recipes can be incredibly rewarding. It’s a recipe that I will continue to make for years to come, and I hope it becomes a favorite of yours too.
So, gather your ingredients, fire up your stove, and prepare to be amazed by the simplicity and deliciousness of this No-Mayo Peperonata Pasta Salad. It’s a recipe that will undoubtedly impress your guests and become a staple in your summer entertaining repertoire. I’ve found this simple recipe is perfect for any occasion, it’s always a huge hit at my family gatherings. And let me tell you, when a recipe gets rave reviews from family and friends, that’s a recipe I keep making again and again! Trust me, this one is a keeper.
