Pasta salad gets summer-ized.
"Want to know how to change hearts and minds about pasta salad? Make this one for your next backyard BBQ or picnic with friends," writes Food52 contributor."Peperonata—the classic Southern Italian side dish of sweet peppers, onions, and tomatoes melted in olive oil—is a swell companion to pasta. It’s packed full of vegetables and serves as the dressing . Better yet, the peperonata can be made several days in advance and tossed with freshly-cooked pasta whenever you’re ready.
If you have everything on hand, this salad will be ready as soon as the orzo is boiled . If you're not quite so stocked, you can caramelize the onions in the oven for a hands-free, low-commitment alternative and buy pesto, sun-dried tomatoes, and roasted red peppers from the store. "This is a great way to get acquainted with tart and salty ponzu sauce: tossed with silky udon and a medley of crunchy, fresh vegetables and herbs.
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