Two-Pepper Pasta Salad
An tangy pasta salad made with sweet bell pepper, pickled sweet banana peppers, onion and parsley.
Ingredients
- 8 ounces rotini, penne or other pasta
- 1 medium orange, or red bell pepper, seeded and chopped
- 1/2 cup pickled sweet banana peppers, seeded and chopped
- 1/2 cup sweet onion, chopped
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper
For the dressing:
- 1/3 cup extra virgin olive oil, plus extra for drizzling
- 2 cloves garlic, very finely chopped
- 2 tablespoons pickling liquid from the peppers
- 1 tablespoon red wine vinegar
- 1/2 tablespoon Dijon-style mustard
- 1/2 tablespoon anchovy paste, optional
Instructions
- 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.