No-Mayo Peperonata Pasta Salad Recipe

Name: No-Mayo Peperonata Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large sweet peppers (about 1 1/2 pounds)--I like using a mix of red, yellow, and orange peppers; 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; Kosher salt plus freshly ground black pepper; 2 tablespoons capers; 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

Servings: persons

3 large sweet peppers (about 1 1/2 pounds)--I like using a mix of red, yellow, and orange peppers
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
Kosher salt plus freshly ground black pepper
2 tablespoons capers
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

1
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.
2
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.
3
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.
4
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.
5
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.

969

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 large sweet peppers (about 1 1/2 pounds)--I like using a mix of red, yellow, and orange peppers, 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, and more.

Yes, No-Mayo Peperonata Pasta Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

No-Mayo Peperonata Pasta Salad

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