Mezzi Rigatoni with Parsley Pesto and Roasted Peppers and Red Onions
There is a splendid marriage singular flavor of caramel (from two different roasted vegetables) and fresh herbs in this colorful salad. Make this very easy for yourself and prepare both the roasted peppers and onions in advance. In fact, the pesto is a make-ahead, too. For the best flavor and most vibrant colors, and there are a lot of lovely ones here, assemble it before serving.
Ingredients
- 2 red onions
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 ½ pounds mezzi rigatoni half the size of the regular
- 3 red bell peppers roasted, skinned, seeded, cored, and cut into strips
- Parsley Pesto
- ½ cup freshly grated Pecorino Romano cheese
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Peel, trim, and slice the onions
- crosswise into one-quarter-inch-thick rings. Separate the rings, put in a bowl, and add the oil, salt, and pepper. Toss to coat. Spread the onions in a single layer on a baking sheet and roast 30 minutes, or until the edges start to brown and crisp. Let cool on the baking sheet.
- Bring a large pot of salted water to a boil. Add the pasta and cook over high heat for 10 minutes, until al dente. (Or follow the pasta, stir to separate, cooking directions on the package.) Drain the pasta in a colander. To pre- vent the pasta from sticking together, spread it out on a large baking sheet or platter and let it cool, about 15 minutes. Cover and hold at room temperature for up to 3 hours.
- Turn the pasta into a large serving bowl. Add the pesto, the pepper strips, roasted red onion rings, and cheese and toss well to combine. Best served within 1 hour of finishing.