Peperonata Pasta Salad

Name: Peperonata Pasta Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 12 servings Freshly ground black pepper, to taste; 3 Tbsps capers; 118 milliliters crumbled chèvre or feta; 1 teaspoons dried marjoram; 118 milliliters chopped fresh basil; 118 milliliters chopped fresh parsley; 1 Tbsp fresh thyme leaves; 4 garlic cloves, chopped; 12 servings Kosher salt, to taste; 59 milliliters olive oil, divided; 454 grams gemelli pasta; 1 red onion, thinly sliced; 118 milliliters sherry vinegar; 946 milliliters loosely packed spinach or arugula, washed and drained; 8 larges bell peppers (red, yellow, and green), cored, seeded, and thinly sliced

Peperonata Pasta Salad might be a good recipe to expand your side dish repertoire. This recipe serves 12. One portion of this dish contains around 8g of protein, 7g of fat, and a total of 238 calories. This recipe covers 18% of your daily requirements of vitamins and minerals. If you have basil, parsley, chèvre, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat 1/4 cup olive oil in a Dutch oven over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Dutch Oven

Add bell pepper and next 5 ingredients, and saute 5 to 6 minutes, stirring constantly, until bell pepper is slightly wilted.

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Bell Pepper

Transfer mixture to a large bowl, reserving liquid in pan.

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Bowl

Frying Pan

Add garlic, and cook, stirring constantly, about 1 minute.

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Garlic

Add vinegar, reduce by half, and pour over bell pepper and onion.

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Bell Pepper

Vinegar

Onion

Add capers, and stir.

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Capers

Cook pasta according to package directions. Rinse, drain, and toss with remaining 1 teaspoon olive oil. Toss pasta with peppers and remaining ingredients.

Ingredients you will need

Olive Oil

Peppers