Roasted Pepper Pasta Salad

In Italy pasta salads are light, fresh, and generously dressed with extra-virgin olive oil. From simple combinations like cherry tomatoes and basil to more elaborate creations featuring canned tuna, hard-boiled eggs, olives, capers, cheese, and pickled vegetables, pasta salads are a must in the summer. They can be a stand-alone main course on scorching days, or a perfect first course for an informal gathering.

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Ingredients   (serves 6 to 8 as a first course or light lunch)

For the Roasted Peppers

• 4 bell peppers: 2 red, 2 yellow
• ¼ cup/60 ml extra-virgin olive oil
• 1½ teaspoons dried oregano
• Fine sea salt and freshly ground black pepper
• 2 garlic cloves, smashed and peeled

Make the Pasta Salad

• Fine sea salt
• 1 pound/450 g short pasta, such as fusilli, cavatappi, farfalle, or more inventive shapes
• 1 cup/120 g Taggiasca or Kalamata olives, rinsed and pitted
• ¼ cup/20 g brined or salt-packed capers, thoroughly rinsed
• 2 handfuls of basil leaves, torn into pieces, if big
• Freshly ground black pepper
• 1 cup/100 g sliced almonds, lightly toasted
• Extra-virgin olive oil (optional)

Directions

Roast the Peppers

1. Preheat the oven to 450°F/230°C. Line a baking sheet with parchment paper.
   Arrange the bell peppers on the lined baking sheet and transfer the pan to the oven. Roast the peppers, turning them frequently, until the skin is charred all over, about 40 minutes. If you want to further blacken the skin, pop them under the broiler for 5 more minutes.
2. Remove the peppers from the oven and, using tongs, carefully transfer them to a bowl. Be careful because they might contain steaming-hot liquid. Cover the bowl with plastic wrap and let the peppers cool down completely. The steam trapped in the bowl will make it easy to peel the peppers.
3. When the peppers are completely cool, peel and seed them, then cut each pepper into thin strips. Transfer the pepper strips to a colander and let the excess liquid drain off for about 30 minutes. This will avoid a watery dressing for the pasta salad.
4. Transfer the roasted peppers to a bowl and dress them with the olive oil, oregano, and salt and black pepper to taste. Add the smashed garlic to the bowl, stir, and cover with plastic wrap. (You can roast and dress the peppers up to 3 days ahead and store in an airtight container in the fridge.)

Make the Pasta Salad

1. Bring a large pot of water to a rolling boil and salt it generously. Add the pasta and cook until al dente according to the package directions. Drain the pasta and run it under cold water to stop the cooking.
2. Transfer the pasta to a large salad bowl and add the roasted peppers, olives, capers, and basil leaves. Use all the roasted pepper oil to dress the salad. Season with salt and pepper. Give the pasta salad a good stir, cover with plastic wrap, and stash in the fridge for a few hours before serving.
3. To serve, let the pasta salad mostly come back to room temperature, taste again to adjust the seasoning, add the toasted almonds, and refresh with a drizzle of extra-virgin olive oil if the salad looks a too dry.

Note: Cooking pasta for a salad requires a deliberate approach. Typically, when serving pasta hot, you would never rinse it, as this dilutes its taste. However, for pasta salads, rinsing is an essential extra step. Once cooked, drain the pasta and rinse it under cold running water; this prevents the pasta from overcooking from the residual heat and ensures a perfect texture when it’s tossed with flavorful condiments.