Antipasto Pasta From Bon Appetit Recipes

Steps:

• Char broil peppers over pen flame on gas stove or broil in oven.
• Put peppers in a paper bag and cool completely, then peel, stem, and seed the peppers.
• Cut peppers into 1/4 in wide strips.
• Chop garlic and shallot coarsely.
• Add olives, parsley, olive oil, and oregano and chop coarsely. Season to taste with salt and pepper.
• Cook pasta in large pot of boiling salted water until al dente'. Drain.
• Return pasta to pot and mix in all ingredients (toss to combine.).
• Serve warm or let stand at room temperature for no more than 2 hours.
• Enjoy!

Steps:

• In a large bowl with enough lightly salted water to cover, place the cauliflower, pearl onions, red bell peppers, green bell peppers, celery and cucumbers. Soak 8 to 12 hours, or overnight.
• In a small bowl with enough lightly salted water to cover, place the carrots. Soak 8 to 12 hours, or overnight.
• In a large saucepan, place the vegetable oil, vinegar, tomato paste and pickling spice. Bring the mixture to a boil. Drain and rinse the carrots, and place them in the mixture. Boil 10 minutes.
• Drain and rinse the vegetables in the cauliflower mixture. Place them into the saucepan. Cook 10 minutes, or until the cauliflower is tender but crisp.
• Stir black olives, green olives, mushrooms and tuna into the mixture. Remove the mixture from heat. Discard the wrapped pickling spice. While still hot, transfer to sterile containers and refrigerate.