- In a large pot of salted boiling water, cook the pasta until al dente. Drain and cool slightly under cold running water. Oil lightly.
- In a skillet over medium heat, soften the bell peppers in the oil. Add the onions. Cook until the peppers are lightly browned and the onions are translucent. Add the capers, vinegar and honey. Let reduce until almost dry. Let cool completely.
- In a large bowl, combine the oil, vinegar and green onions. Add the warm pasta and bell pepper mixture. Season with salt and pepper. Garnish with the Parmesan shavings. Serve at room temperature.