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No-Mayo Peperonata Pasta Salad
Ingredients
- 3 large sweet peppers (about 1 1/2 pounds)--I like using a mix of red, yellow, and orange peppers
- 4 tablespoon olive oil, plus more for drizzling
- 1 small red onion (or half a large red onion), thinly sliced into strips about the same size as peppers
- 1 tablespoon minced thyme leaves
- Kosher salt plus freshly ground black pepper
- 2 tablespoon capers
- 2 tablespoon red wine or sherry vinegar, plus more to taste
- 2 cup halved cherry tomatoes, divided
- 1 pound casarecce or other tubular pasta
- 1/2 cup toasted pine nuts, chopped walnuts, or slivered almonds
- 1 cup basil, torn into small pieces
- 5 ounce fresh mozzarella, torn into bite-sized chunks
- 1 1/2 ounce Parmesan, thinly shaved
- Slivered almonds (for topping)
- Basil (for garnish)
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