Peperonata Pasta Salad

  • Preparation 25 MIN
    Cooking 25 MIN
  • Makes 8 side dishes






  1. In a large pot of salted boiling water, cook the pasta until al dente. Drain and cool slightly under cold running water. Oil lightly.
  2. In a skillet over medium heat, soften the bell peppers in the oil. Add the onions. Cook until the peppers are lightly browned and the onions are translucent. Add the capers, vinegar and honey. Let reduce until almost dry. Let cool completely.


  1. In a large bowl, combine the oil, vinegar and green onions. Add the warm pasta and bell pepper mixture. Season with salt and pepper. Garnish with the Parmesan shavings. Serve at room temperature.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 420  
Total Fat 16 g  
Saturated Fat 4 g  
Sodium (salt) 205 mg  
Carbohydrates 57 g  
Fibre 4 g  
Protein 13 g