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.
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
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.
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.
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.