It’s packed with jammy, sweet bell peppers and topped with ricotta salata and hazelnuts.
You might be familiar with the congealed mayo crime scene, a summer tragedy. What started as a wonderful idea—old school pasta salad with green olives and an entire jar of Hellmann’s!—turns into slimy sludge as the sun beats down on your super cute picnic. That’s why we set out to develop a summer pasta salad that can stand up to the heat, and maybe even bring a little itself. Something that travels well, tastes like summer, and matches a variety of plaid blankets.
It stars sweet bell peppers that get the caramelized onion treatment with spicy chiles , garlic, thyme, salt, a little sugar to help everything brown, and vinegar in a Dutch oven over medium-low. It’s mostly hands-off at this point, a stir here and there, until the peppers get silky . That’s essentially your sauce, and it’s reminiscent of your favorite Italian salad dressing with that sweet-spicy-tangy vibe. I also call it lip-smacky, for which the thesaurus had no other alternatives.
The rest of the salad can come together in the meantime: quickly pickle some red onion for a hit of acid, boil some rigatoni , toast some hazelnuts, dig around the closets for that, sweat in the sun, like creamy-salty ricotta salata. A few tears of fresh basil and you’re ready to go. The jammy pepper mixture, we also realized, would be incredible as a bruschetta/toast topping, or served on a platter with ricotta, or squished into a veggie sandwich. It’s as versatile as that tie-dye shirt you’re wearing everywhere this summer. Yeah, we’ve seen it. You look great. You’re really pulling it off. It’s amazing how appropriate it is for every occasion, just like...this...recipe...
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