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Peperonata Pasta Salad

Yield Makes 10 to 12 servings
Use a mix of colored bell peppers to make this light pasta salad stand out. Red, yellow, and green peppers are just the beginning. Make a quick trip to your local farmers' market and discover more exotic purple, white, and multicolored varieties. Prep: 15 minutes; Cook: 15 minutes.

Ingredients

  • 1/4 cup plus 1 teaspoon olive oil, divided
  • 8 large bell peppers (red, yellow, and green), cored, seeded, and thinly sliced
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon fresh thyme leaves
  • 1/2 teaspoon dried marjoram
  • 1 red onion, thinly sliced
  • 4 garlic cloves, chopped
  • 1/2 cup sherry vinegar
  • 3 tablespoons capers
  • 1 pound gemelli pasta
  • 4 cups loosely packed spinach or arugula, washed and drained
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped fresh basil
  • 1/2 cup crumbled chèvre or feta

How to Make It

  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. 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. 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.