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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.

Sara Foster
Recipe by MyRecipes July 2008

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Recipe Summary

Yield:
Makes 10 to 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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