Cold pasta salad with capers and fried red pepper

Serves four


16 ounces whole-grain penne pasta

8 ounces scallops

½ cup capers, drained

1 roasted red pepper, chopped

1 head baby bok choy, julienned

1 teaspoon smoked black pepper

¼ cup white balsamic vinegar

¼ cup olive oil


Cook penne pasta in salted water until al dente. Drain thoroughly.

Season the scallops with sea salt and freshly ground black pepper. Sear in a hot skillet until cooked through. Set aside to cool. Roughly chop.

Place cooked pasta, scallops, capers, red pepper, and bok choy in a large bowl. Whisk together the smoked pepper, vinegar, and oil in a separate jar and then pour over the salad. Stir just until combined. Refrigerate until ready to serve.