Name: Pasta Salad-Stuffed Peppers
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 35 to 40
Cuisine: american
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.

Photograph by Ryan Dausch

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Pasta Salad-Stuffed Peppers

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