Pasta salad is not may favorite dish. Cold pasta and some leftovers or canned vegetables does not sound exciting.
This is a different take (inspired by bcommebon blog recipe), more elegant, with a more developed taste. Sweet roasted peppers with a hint of sriracha and a perfectly cooked pacceri pasta make this a wonderful start of a meal. I might change my approach to pasta salad! And even though I did not use any leftovers, you actually could and I probably will at some stage!
While this is not one of the super-easy-and-quick ‘hacks’ for an impressive dish, it is still fairly easy. But it does take patience. Totally worth it. The recipe serves 3. If you want to do more, be careful not to cook too much pasta at the same time!
9 pacceri pasta pieces
2 tbs finely chopped mozzarella
1 tsp capers, chopped (optional)
1-2 tsp dried tomatoes, chopped (optional)
2 tbs fresh parsley (chopped)
a few drops of sriracha sauce
olive oil, salt, pepper
Roast and peel the peppers (for instructions how to roast peppers look here) and the zucchini.
When roasted and cooled a bit, chop them rather finely
Add mozzarella and parsley as well as dried tomatoes and capers if you are using them
Season the vegetables with salt, pepper, sriracha and any other spices you like. Set aside.
Cook the pasta according to instructions on the box, when cooked hang them on something, like a round wooden spoon handle or something similar. Otherwise they will stick.
One by one, fill the pasta with the salad, make sure to have some stick out over the top, especially if you are not planning on serving it immediately. The gravity will make the stuffing squeezed and soon it may look like there was not enough of it.