1medium orange, or red bell pepper, seeded and chopped
1/2cuppickled sweet banana peppers, seeded and chopped
1/2cupsweet onion, chopped
1/4cupfresh parsley, chopped
Salt and freshly ground black pepper
For the dressing:
1/3cupextra virgin olive oil, plus extra for drizzling
2clovesgarlic, very finely chopped
2tablespoonspickling liquid from the peppers
1tablespoonred wine vinegar
1/2tablespoonanchovy paste, optional
Cook the pasta according to package directions and drain.
In a small bowl, whisk together the olive oil, garlic, pickling liquid, red wine vinegar, mustard and anchovy paste. Pour over the pasta and mix well. Allow to stand for 15 minutes at room temperature to allow the flavors to blend.
Add the bell pepper, pickled peppers, onion and parsley. Mix well, season to taste with salt and pepper and drizzle with a little extra olive oil before serving.
Tips for Making This Recipe
You can find pickled sweet banana peppers either whole or sliced on the pickle aisle of most supermarkets. We like to use the whole variety because we find that they hold their crunch a little better.