Rotelle with Onions, Cucumbers, and Herbs
This pasta is equally delicious warm and at room temperature.
- 6 tablespoons extra-virgin olive oil, divided
- 3 pounds Vidalia or other sweet onions, sliced crosswise into 1/2-inch-thick rounds
- Coarse salt and freshly ground pepper
- 1 pound rotelle (wagon-wheel pasta)
- 1/2 English cucumber or 2 Persian cucumbers, unpeeled, very thinly sliced crosswise (about 1 cup)
- 2 cups packed fresh herbs, such as mint, tarragon, basil, and parsley, leaves torn into pieces if large
- 1/4 cup Champagne vinegar
Preheat oven to broil, with rack about 8 inches below heating element. Brush a rimmed baking sheet with 1 tablespoon oil, and arrange onions on it in a single layer. Brush onions with 2 tablespoons oil; season with salt and pepper. Broil onions until golden brown on top, about 15 minutes. Flip onions and broil until golden brown on other side, 5 to 7 minutes more. Transfer to a large bowl.
Meanwhile, bring a large pot of generously salted water to a boil. Add pasta and cook until al dente; drain. Transfer pasta to bowl with onions. Let cool 15 minutes. Gently stir in cucumber, herbs, remaining 3 tablespoons oil, and vinegar and toss to combine. Season with salt and pepper to taste.