Picnic Basket Pasta Salad

Step 1 -Preheat the broiler.

Step 2 -Line a broiler pan with aluminum foil.

Step 3 -Bring a pot of salted water to a boil.

Step 4 -Add the pasta and cook to al dente, according to the package directions.

Step 5 -Drain and rinse the pasta under cold water to stop the cooking, shaking off any excess water. Set it aside.

Step 6 -Place the bell peppers, cut-side down, on the prepared broiler pan.

Step 7 -Add the garlic cloves to the broiler pan.

Step 8 -Broil the peppers and the garlic until they are charred, about 7-8 minutes.

Step 9 -Transfer the peppers to a bowl, covering and letting them stand for 5 minutes. Reserve the garlic cloves separately.

Step 10 -Heat a dry skillet over medium-high heat.

Step 11 -Add the almonds to the dry skillet and toast, while shaking the pan, until the almonds have picked up some color, about 4-5 minutes.

Step 12 -Let the almonds cool.

Step 13 -Coarsely chop the almonds.

Step 14 -Squeeze the roasted garlic from their peels onto a cutting board.

Step 15 -Add the salt to the roasted garlic, mashing the garlic into the salt with the side of a knife until a paste forms.

Step 16 -Peel the skins off of the roasted peppers and slice them into strips.

Step 17 -Transfer the pepper slices to a large bowl.

Step 18 -Add the garlic paste and the olive oil to the peppers, mixing to combine.

Step 19 -Finely grate the lemon until you produce 1 teaspoon of zest; add the lemon zest into the bowl with the peppers.

Step 20 -Juice the same lemon and evenly pour the juice over the bowl with the peppers.

Step 21 -Add the bocconcini, the basil, the toasted almonds, the pasta, the salt, and the pepper to the bowl and toss to combine.

Step 22 -Serve.