Peperonata Pasta Salad

1. 1

   Heat 1/4 cup olive oil in a Dutch oven over medium-high heat. Add bell pepper and next 5 ingredients, and saute 5 to 6 minutes, stirring constantly, until bell pepper is slightly wilted. Transfer mixture to a large bowl, reserving liquid in pan.

2. 2

   Add garlic, and cook, stirring constantly, about 1 minute. Add vinegar, reduce by half, and pour over bell pepper and onion. Add capers, and stir.

3. 3

   Cook pasta according to package directions. Rinse, drain, and toss with remaining 1 teaspoon olive oil. Toss pasta with peppers and remaining ingredients. Serve at room temperature, or chill up to 2 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.