Recipe courtesy of Sherri Williams
Pasta Salad-Stuffed Peppers
Total:
25 min
Active:
25 min
Yield:
35 to 40
Level:
Easy
Total:
25 min
Active:
25 min
Yield:
35 to 40
Level:
Easy

Ingredients

Directions

Bring a medium saucepan of salted water to a boil. Add the pasta and cook as the label directs. Drain and set aside.

Meanwhile, fry the ham in a skillet over medium heat, turning, until crisp, 2 to 4 minutes. Drain on paper towels, then crumble.

Combine the pasta, tomatoes, red onion, capers, parsley, garlic, lemon zest, cheese and half of the crumbled ham in a bowl.

Make the vinaigrette: Toast the fennel seeds in a dry skillet over medium heat, about 2 minutes. Transfer to a cutting board and crush with a skillet. Whisk the olive oil, vinegar, lemon juice, rosemary, oregano, crushed fennel, 1/4 teaspoon sea salt and the red pepper flakes in a bowl. Pour over the pasta mixture and mix until combined.

Carefully stuff the pasta salad into the peppers using a small spoon. Top with the remaining crumbled ham.

Photograph by Ryan Dausch

IDEAS YOU'LL LOVE

Pasta Puttanesca

Recipe courtesy of Michael Chiarello

Pasta e Fagioli

Recipe courtesy of Valerie Bertinelli

Pasta Puttanesca

Recipe courtesy of Ree Drummond

Shrimp Scampi and Pasta with Herb Breadcrumbs

Recipe courtesy of Valerie Bertinelli

Lemon Pepper Chicken Tenders

Recipe courtesy of Rachael Ray

Chicken Mozzarella Pasta

Recipe courtesy of Ree Drummond

Pasta Bolognese

Recipe courtesy of Bobby Flay

Pasta Puttanesca

Recipe courtesy of Ellie Krieger

Stuffed Pepper

Recipe courtesy of Hutch's

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking