Recipe courtesy of Sherri Williams
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Pasta Salad-Stuffed Peppers
25 min
25 min
35 to 40
25 min
25 min
35 to 40



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

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