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5.0 – 1 reviews • Summer
| Level: |
Easy |
| Total: |
25 min |
| Active: |
25 min |
| Yield: |
35 to 40 |
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
Instructions
- 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.
Nutrition Facts
| Serving Size |
1 of 38 servings |
| Calories |
45 |
| Total Fat |
2 g |
| Saturated Fat |
0 g |
| Carbohydrates |
7 g |
| Dietary Fiber |
2 g |
| Sugar |
3 g |
| Protein |
2 g |
| Cholesterol |
2 mg |
| Sodium |
294 mg |
