Farfalle Pasta Salad and Pork Skewers

Ingredients:

• 1 large pork tenderloin (about 0.6 kg), cut into 4 cm pieces.
• 2 red bell peppers, cut into 4cm pieces.
• 1 small red onion, cut into 4cm pieces.
• 6 tablespoons extra-virgin olive oil, plus more for greasing the grill
• 4 pickled sweet cherry peppers, stemmed and seeded, plus 1/4 cup marinade
• 1 teaspoon dried oregano
• 110 g mini farfalle pasta (about 1 cup)
• 2 tbsp chopped fresh basil
• 2 tbsp chopped fresh parsley
• 1 cup bocconcini mozzarella, cut into balls in half

Preparation:

1. Soak 4 wooden skewers in water for 15-20 minutes to prevent them from burning while grilling. Preheat the grill to medium-high heat. In a large bowl, combine the pork, bell pepper, red onion, 3 tablespoons olive oil, 2 tablespoons cherry pepper marinade, oregano, and 1/2 teaspoon salt. Toss to combine.
2. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain and rinse the pasta under cold water. Transfer to a large bowl and add the cherry peppers, the remaining 3 tablespoons olive oil, 2 tablespoons marinade, and 1/4 teaspoon salt. Stir to combine.
3. Thread the bell pepper, pork, and red onion, alternating, onto skewers. Drizzle the remaining marinade over the kebabs. Brush the grill grate with olive oil. Grill the kebabs, turning occasionally, until the pork is cooked through and the vegetables have distinct grill marks, 10-12 minutes.
4. Add basil, parsley, and bocconcini to the pasta bowl, season with black pepper, and toss to combine. Serve the kebabs with pasta salad.