By Nancy Caivano
1 lb pasta (I like orrechiette, or farfalle with this salad, but any shape will work)
3 green bell peppers, halved, ribs removed, seeded
3 red bell peppers, halved, ribs removed, seeded
2 yellow bell peppers, halved, ribs removed, seeded
1 orange bell pepper, halved, ribs removed, seeded
2 sweet onions (such as Vidalia, Walla Walla), peeled and cut into 1" thick rings
Olive oil for brushing
Salt and Pepper
1/4 cup balsamic vinegar
2 tbsp parsley, chopped
1 tbsp sugar
1/4 cup extra virgin olive oil
1 lb mozzarella, diced
1 /2 cup Romano cheese, grated (or Parmesan)
Cook pasta in a large pot of boiling, salted water until al dente (see note). Rinse under cold running water to stop cooking. Mix with a very slight amount of olive oil (or use cooking spray) to keep from sticking. Refrigerate until needed.
Brush peppers and onion with olive oil and season with salt and pepper.
Spray grill rack well with cooking spray. Preheat grill to medium-high heat. Grill peppers and onion until softened and well browned.
Cut peppers into julienne. Cut onions in half. Combine with pasta in a large bowl.
In a small bowl whisk balsamic vinegar, parsley and sugar. Season with salt and pepper. Whisking constantly, pour in oil in a thin stream. When all oil is incorporated, pour over pasta and peppers. Combine well. Add mozzarella and Romano. Toss well to combine and serve immediately.
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