Peperonata Pasta Salad | RICARDO

Ingredients

• 1 lb (450 g) fusilli (or other short pasta)
• 4 bell peppers of various colours, seeded and diced
• 1/4 cup (60 ml) olive oil
• 2 onions, chopped
• 1 tbsp capers, chopped
• 1/4 cup (60 ml) white wine vinegar
• 2 tsp (10 ml) honey
• ¾ cup (90 g) Parmesan cheese shavings
• 3 tbsp (45 ml) olive oil
• 2 tbsp (30 ml) white wine vinegar
• 4 green onions, thinly sliced
• 3/4 cup (180 ml) shaved Parmigiano-Reggiano cheese