Ingredients

• Kosher salt
• 1/2 cup orzo or anelletti pasta
• 3 slices serrano ham
• 2 plum tomatoes, seeded and chopped
• 1/4 red onion, finely chopped
• 2 tablespoons capers, drained and rinsed
• 1 tablespoon chopped fresh parsley
• 1 clove garlic, minced
• Zest of 1/2 lemon, plus 1 teaspoon fresh lemon juice
• 1/4 cup grated manchego cheese
• 1/4 teaspoon fennel seeds
• 3 tablespoons extra-virgin olive oil
• 1/4 cup champagne vinegar
• 1/4 teaspoon chopped fresh rosemary
• 1/4 teaspoon chopped fresh oregano
• Sea salt
• Pinch of red pepper flakes
• 35 to 40 sweet piquante peppers (such as Peppadews), drained and patted dry

Instructions

1. Bring a medium saucepan of salted water to a boil. Add the pasta and cook as the label directs. Drain and set aside.
2. Meanwhile, fry the ham in a skillet over medium heat, turning, until crisp, 2 to 4 minutes. Drain on paper towels, then crumble.
3. Combine the pasta, tomatoes, red onion, capers, parsley, garlic, lemon zest, cheese and half of the crumbled ham in a bowl.
4. Make the vinaigrette: Toast the fennel seeds in a dry skillet over medium heat, about 2 minutes. Transfer to a cutting board and crush with a skillet. Whisk the olive oil, vinegar, lemon juice, rosemary, oregano, crushed fennel, 1/4 teaspoon sea salt and the red pepper flakes in a bowl. Pour over the pasta mixture and mix until combined.
5. Carefully stuff the pasta salad into the peppers using a small spoon. Top with the remaining crumbled ham.
6. Photograph by Ryan Dausch