No-Mayo Peperonata Pasta Salad

Directions

1. Cut the peppers in half lengthwise and remove the stems, seeds, and membranes. Cut each pepper lengthwise into thin strips, then cut the strips in half if they’re long.
2. In a large saute pan or skillet, heat the olive oil over medium heat. Add the peppers, onion, thyme, and salt and pepper, to taste. Saute for about 6 minutes, tossing often, until the peppers and onions soften. The peppers should be soft but still have a little crunch to them. Add the capers and cook for another minute, then add the vinegar and remove the pan from the heat.
3. Transfer the peperonata to a shallow, non-reactive dish. Add 1 cup of the halved cherry tomatoes so they can marinate along with the peppers and onions. Set the peperonata aside while you make the rest of the dish, or refrigerate until you’re ready to use (it can be made several days in advance). Bring to room temperature before using.
4. Bring a large pot of generously salted water to a boil. Cook the pasta until al dente. While the pasta cooks, season the remaining 1 cup of halved cherry tomatoes with salt.
5. Drain the pasta and toss with the peperonata in a large bowl. Let the pasta cool until just warm, toss in the raw cherry tomatoes and their juices, the toasted nuts, and the basil--then add the mozzarella and Parmesan. For presentation, I like to add the cheese at the end (and only very gently toss) so it stays white and creamy. Taste and adjust the seasoning and acidity, then gild the lily by drizzling more olive oil over the pasta. Serve at room temperature.