143/365

143/365, a photo by credd on Flickr.

rotelle w/onions, cucumbers & herbs.
from martha stewart living

6 tbsp extra-virgin olive oil, divided
3 lbs vidalia or other sweet onioni, sliced
coarse salt & freshly ground pepper
1 lb rotelle (wagon-wheel pasta)
1/2 english cucumber
2 cups packed fresh herbs
1/4 c champagne vinegar

1. preheat oven to broil. brush a rimmed baking sheet with 1 tbsp oil, and arrange onions in a single layer. brush onions with 2 tbsp oil; season w/salt & pepper. broil onions until golden brown on top, about 15 minutes. flip onions & broil until golden brown on other side, 5 to 7 minutes more. transfer to a large bowl.

2. bring a large pot of generously salted water to a boil. add pasta & cook until al dente; drain. transfer pasta to bowl w/onions. let cool 15 minutes. gently stir in cucumber, herbs, remaining 3 tbsp oil, and vinegar and toss to combine. season w/salt & pepper to taste.