No-Mayo Peperonata Pasta Salad
Want to know how to change hearts and minds about pasta salad? Make this one for your next backyard BBQ or picnic with friends. Peperonata—the classic Southern Italian side dish of sweet peppers, onions, and tomatoes melted in olive oil—is a swell companion to pasta. It’s packed full of vegetables and serves as the dressing (a win for pasta salad, a big win for you). My peperonata borrows elements from two recipes: a generous heap of capers from Suzan Goins version in Sunday Suppers at Lucques and cherry tomatoes added off the heat from Joshua Mcfaddens take in Six Seasons. Better yet, the peperonata can be made several days in advance and tossed with freshly-cooked pasta whenever you’re ready. Creamy mozzarella, shaved Parmesan, slivered almonds, and loads of basil keep each bite interesting. Serve it as a main course, or pair it with grilled meat. Italian sausage and cold beer are smashing accompaniments.
Want to know how to change hearts and minds about pasta salad? Make this one for your next backyard BBQ or picnic with friends. Peperonata—the classic Southern Italian side dish of sweet peppers, onions, and tomatoes melted in olive oil—is a swell companion to pasta. It’s packed full of vegetables and serves as the dressing (a win for pasta salad, a big win for you). My peperonata borrows elements from two recipes: a generous heap of capers from Suzan Goins version in Sunday Suppers at Lucques and cherry tomatoes added off the heat from Joshua Mcfaddens take in Six Seasons. Better yet, the peperonata can be made several days in advance and tossed with freshly-cooked pasta whenever you’re ready. Creamy mozzarella, shaved Parmesan, slivered almonds, and loads of basil keep each bite interesting. Serve it as a main course, or pair it with grilled meat. Italian sausage and cold beer are smashing accompaniments.
- 2 tablespoons capers
- kosher salt plus freshly ground black pepper
- 3 large sweet peppers (about 1 1/2 pounds)--i like using
- 4 tablespoons 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
- 2 tablespoons red wine or sherry vinegar plus more to taste
- 2 cups 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 ounces fresh mozzarella, torn into bite-sized chunks
- 1 1/2 ounces parmesan thinly shaved
- Carbohydrate 4.59368099521738 g
- Cholesterol 6.236895082 mg
- Fat 17.2988963183582 g
- Fiber 1.24756667868121 g
- Protein 5.80416998193451 g
- Saturated Fat 2.47810674880573 g
- Serving Size 1 1 Serving (174g)
- Sodium 197.898385420266 mg
- Sugar 3.34611431653616 g
- Trans Fat 2.22330677718879 g
- Calories 186 calories
Step-by-step
- Cut the peppers in half lengthwise and remove the stems, seeds, and membranes. Cut each pepper lengthwise into thin strips, then cut the strips in half if they’re long.
- In a large sauté pan or skillet, heat the olive oil over medium heat. Add the peppers, onion, thyme, and salt and pepper to taste. Sauté for about 6 minutes, tossing often, until the peppers and onions soften. The peppers should be soft but still have a little crunch to them.
- Add the capers and cook for another minute, then add the vinegar and remove the pan from the heat.
- Transfer the peperonata to a shallow, non-reactive dish. Add 1 cup of the halved cherry tomatoes so they can marinate along with the peppers and onions. Set the peperonata aside while you make the rest of the dish or refrigerate until you’re ready to use (it can be made several days in advance). Bring to room temperature before using.
- Bring a large pot of generously salted water to a boil. Cook the pasta until al dente. While the pasta cooks, season the remaining 1 cup of halved cherry tomatoes with salt.
- Drain the pasta and toss with the peperonata in a large bowl. Let the pasta cool until just warm, toss in the raw cherry tomatoes and their juices, the toasted nuts, and the basil—then add the mozzarella and Parmesan. For presentation, I like to add the cheese at the end (and only very gently toss) so it stays white and creamy.
- Taste and adjust the seasoning and acidity, then gild the lily by drizzling more olive oil over the pasta. Serve at room temperature.
A Burst of Sunshine on a Plate: My No-Mayo Peperonata Pasta Salad
Pasta salad. The very words can conjure up images of bland, mayo-drenched noodles, a culinary landscape as exciting as a beige wall. But what if I told you pasta salad could be vibrant, flavorful, and surprisingly sophisticated? My No-Mayo Peperonata Pasta Salad is proof that pasta salad can be elevated from picnic side dish to the star of the show. This recipe, born from a love of Italian flavors and a desire for something lighter than traditional creamy concoctions, has become a firm favorite in my kitchen, perfect for everything from casual weeknight dinners to elegant summer gatherings.
The secret weapon? Peperonata. This classic Southern Italian preparation of sweet peppers, onions, and tomatoes simmered in olive oil is a flavor bomb. It's the heart of this salad, providing a rich, sweet, and slightly tangy base that completely replaces the need for mayonnaise. Instead of heavy creaminess, you get a vibrant freshness, a delightful texture contrast between the soft peppers and the al dente pasta. I've adapted my recipe from two culinary inspirations: the generous capers from Suzanne Goin's version in "Sunday Suppers at Lucques" and the addition of cherry tomatoes, inspired by Joshua McFadden's "Six Seasons." These additions bring a delightful brininess and a burst of juicy sweetness.
The beauty of this salad lies not only in its taste, but also in its versatility. The peperonata can be made days in advance, a true lifesaver for busy weeknights or pre-party prep. Simply toss it with freshly cooked pasta when you're ready to serve, adding the final touches of creamy mozzarella, shaved Parmesan, crunchy toasted almonds (or pine nuts, walnuts - I’m open to experimentation!), and fragrant basil. The result is a dish bursting with color and flavor, a delightful symphony of textures that keeps each bite exciting.
More than just a salad, this dish is a conversation starter. It’s the kind of recipe that encourages guests to ask, "What's in this?" and then leaves them happily surprised by the delicious answer. The bright, slightly sweet, and subtly tangy flavors are perfectly balanced, creating a truly unforgettable culinary experience. It's a testament to the fact that simplicity can be incredibly sophisticated, that even the humblest of ingredients can create a masterpiece when combined with creativity and passion.
I love serving this salad as a main course, particularly during warmer months. The abundance of vegetables makes it a light yet satisfying meal, perfect for a picnic or a casual dinner party. However, it’s equally delicious as a side dish. It pairs beautifully with grilled meats, especially Italian sausage. A cold beer on the side completes the picture, a perfect summer evening encapsulated in a single, delicious bite.
So, ditch the mayo and embrace the vibrant flavors of my No-Mayo Peperonata Pasta Salad. It’s a recipe that's as easy to make as it is impressive to serve, a testament to the power of fresh, simple ingredients, and a guaranteed crowd-pleaser. Get ready to change hearts and minds about pasta salad, one delicious bite at a time.
Beyond the recipe: The peperonata is a versatile component that can be used in numerous other dishes. Try it as a topping for grilled chicken or fish, as a filling for omelets, or even as a spread on crostini. The possibilities are endless!
