Peperonata Pasta Salad

Ingredients

• 12 servings pepper black freshly ground to taste
• 3 tablespoons capers 
• 0.5 cup chèvre crumbled
• 0.5 teaspoon marjoram dried
• 0.5 cup basil fresh chopped
• 0.5 cup parsley fresh chopped
• 1 tablespoon thyme leaves fresh
• 4  garlic cloves chopped
• 12 servings kosher salt to taste
• 0.3 cup olive oil divided
• 1 pound gemelli pasta 
• 1  onion red thinly sliced
• 0.5 cup sherry vinegar 
• 4 cups pkt spinach washed and drained loosely packed
• 8 large bell peppers green red yellow cored seeded thinly sliced , , and

Equipment

• bowl
• frying pan
• dutch oven

Directions

1. Heat 1/4 cup olive oil in a Dutch oven over medium-high heat.
2. Add bell pepper and next 5 ingredients, and saute 5 to 6 minutes, stirring constantly, until bell pepper is slightly wilted.
3. Transfer mixture to a large bowl, reserving liquid in pan.
4. Add garlic, and cook, stirring constantly, about 1 minute.
5. Add vinegar, reduce by half, and pour over bell pepper and onion.
6. Add capers, and stir.
7. Cook pasta according to package directions. Rinse, drain, and toss with remaining 1 teaspoon olive oil. Toss pasta with peppers and remaining ingredients.
8. Serve at room temperature, or chill up to 2 hours.