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Jammy Pepper Pasta Salad

Jammy Pepper Pasta Salad

  • Yield: 6 servings
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  • 1 cup Mixed nuts
  • 3 lb Mixed bell peppers
  • 2 Red Fresno chiles
  • 1/2 cup Extra virgin olive oil
  • 1 head Garlic, cloves separated
  • 3 sprigs Thyme
  • 2 1/2 tsp Kosher salt, divided
  • 3 tsp Sugar, divided
  • 1/2 cup plus 3 tbsp Red wine vinegar
  • 1/2 Red onion, thinly-sliced
  • 1 lb Rigatoni
  • 6 oz Ricotta salata, crumbled
  • 1 cup Basil leaves, coarsely chopped


  1. Preheat oven to 350 F.
  2. Place nuts on a baking sheet and toast in oven until golden brown,  5-10 minutes. Let cool, then roughly crush.
  3. Cut peppers into thin strips, then in half. Slice chilies into thin rounds.
  4. Heat oil in a Dutch oven over medium-high heat until shimmering. Add peppers, chiles, garlic, thyme, 2 tsp salt and 1 tsp sugar. Cook, stirring occasionally, until peppers begin to soften and are starting to brown, 10–15 minutes. Reduce heat to medium-low and add ½ cup vinegar. Partially cover pot and cook, stirring every 5–10 minutes, until peppers are very soft and jammy, about 35–45 minutes longer. Remove from heat and remove the thyme stems.
  5. Place onion, ½ tsp salt, 3 tbsp vinegar and 2 tsp sugar in a bowl and toss to combine. Let sit until ready to use.
  6. Cook rigatoni until al dente, drain and add to pot with the peppers. Add pickled onions and their liquid. Toss to evenly combine. Let cool to room temperature.
  7. Once cooled, stir in the ricotta salata, toasted nuts and basil until evenly distributed.
  8. Serve at room temperature or chill in the refrigerator until ready to serve.


Recipe adapted from