Summer Pepper Pasta Salad with Plain Pasta Luce Fusilli

Serving Size: 4-6
Prep Time:  15 Minutes
Cook Time: 1 Hour, 30 Minutes
Total Time:  1 Hour, 45 Minutes


1 lb. Pappardelle's Plain Pasta Luce Fusilli
1 cup nuts (such as hazelnuts, almonds, walnuts, or pistachios)
3 lb. bell peppers, ribs & seeds removed, cut into 1" strips
2 red Fresno chile peppers, thinly sliced crosswise
1 cup extra-virgin olive oil
1 head of garlic, cloves separated
3 large sprigs thyme
2-½ tsp. salt, divided, plus more to taste
3 tsp. sugar, divided
½ cup plus 3 Tbsp. red wine vinegar
½ red onion, thinly sliced
6 oz. crumbled feta cheese
1 cup basil leaves, torn into coarse pieces


  1. Preheat oven to 350° F. 
  2. Toast nuts on a baking sheet, tossing halfway through, until golden brown, about 5–10 minutes. Let cool, then coarsely crush and set aside.
  3. Heat olive oil in a large Dutch oven over medium-high until shimmering, about 3 minutes. Add peppers, chiles, garlic, thyme, 2 tsp. salt, and 1 tsp. sugar and cook, stirring occasionally, until peppers begin to soften and are golden brown in some spots, about 10–15 minutes. Reduce heat to medium-low and add ½ cup red wine vinegar. Partially cover pot and cook, stirring occasionally, until peppers are very soft and browning in some spots, about 35–45 minutes. Remove from heat. Remove thyme stems.
  4. In a small bowl, add onion, 1/2 tsp. salt, 3 Tbsp. red wine vinegar, and 2 tsp. sugar. Toss to combine. Let sit to lightly pickle until ready to use.
  5. Meanwhile, cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 18-20 minutes. Drain and add pasta to pot with peppers.
  6. Add pickled onions and their pickling liquid, then toss well to evenly coat pasta. Let cool to room temperature.
  7. Add feta, nuts and basil and stir until combined. 
  8. Divide pasta into serving dishes. Cover and chill if you prefer salad cold or serve and enjoy!