Recipe courtesy of Sherri Williams
From:
Food Network Magazine
Pasta Salad-Stuffed Peppers
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 35 to 40
Ingredients
Kosher salt
1/2 cup orzo or anelletti pasta
3 slices serrano ham
2 plum tomatoes, seeded and chopped
1/4 red onion, finely chopped
2 tablespoons capers, drained and rinsed
1 tablespoon chopped fresh parsley
1 clove garlic, minced
Zest of 1/2 lemon, plus 1 teaspoon fresh lemon juice
1/4 cup grated manchego cheese
1/4 teaspoon fennel seeds
3 tablespoons extra-virgin olive oil
1/4 cup champagne vinegar
1/4 teaspoon chopped fresh rosemary
1/4 teaspoon chopped fresh oregano
Sea salt
Pinch of red pepper flakes
35 to 40 sweet piquante peppers (such as Peppadews), drained and patted dry
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.
