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.
MyRecipes JULY 2008
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.
Go to full version of