This salad was served on my recent Silversea cruise. The chef was kind enough to give me the ingredients, and after experimenting, I came up with this recipe.
1 lb. bow tie pasta
3 brightly colored peppers
6 T olive oil
1 T balsamic vinegar
2 cloves garlic
6 oz. grated Asiago cheese or substitute feta
2 T capers, drained
Salt and freshly ground pepper to taste
Arrange peppers in a baking pan and grill in oven until charred on all sides. Cool, remove skin. Cut in half and remove seeds and ribs. Cut into 3/8 wide strips and set aside. Cook pasta until al dente, drain and put in serving bowl. Mix oil, vinegar and garlic and pour over pasta. Toss well and season with salt and pepper. Add peppers, tomatoes, capers and cheese. Serves 6. Serve on a bed of spinach, and you have a delicious summer lunch. This also would be delicious with grilled chicken.