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
Ingredients:
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
Instructions:
- Preheat oven to 350° F.
- Toast nuts on a baking sheet, tossing halfway through, until golden brown, about 5–10 minutes. Let cool, then coarsely crush and set aside.
- 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.
- 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.
- 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.
- Add pickled onions and their pickling liquid, then toss well to evenly coat pasta. Let cool to room temperature.
- Add feta, nuts and basil and stir until combined.
- Divide pasta into serving dishes. Cover and chill if you prefer salad cold or serve and enjoy!
