Rotelle with Onions, Cucumbers, and Herbs

Name: Rotelle with Onions, Cucumbers, and Herbs
Prep time: 20 min
Total time: 45 min
Ingredients: 6 tablespoons extra-virgin olive oil, divided; 3 pounds Vidalia or other sweet onions, sliced crosswise into ½-inch-thick rounds; Coarse salt and freshly ground pepper; 1 pound rotelle (wagon-wheel pasta); 0.5 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; 0.25 cup Champagne vinegar

3.2

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By

Martha Stewart Test Kitchen

Updated on September 28, 2016

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Prep Time:

20 mins

Total Time:

45 mins

Servings:

6

This pasta is equally delicious warm and at room temperature.

Ingredients

6 tablespoons extra-virgin olive oil, divided
3 pounds Vidalia or other sweet onions, sliced crosswise into ½-inch-thick rounds
Coarse salt and freshly ground pepper
1 pound rotelle (wagon-wheel pasta)
½ 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
¼ cup Champagne vinegar

Directions

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.