clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
breadcrumbs sprinkled onto a plate of roasted red pepper pasta salad

Roasted Red Pepper Pasta Salad

  • Author: Emily
  • Total Time: 25 minutes
  • Yield: 7 servings 1x
  • Diet: Vegan


This Roasted Red Pepper Pasta Salad Recipe is full of flavor from sun dried tomatoes, fresh basil, and cheesy breadcrumbs. Similar to a Romesco sauce, this dish is delicious hot or cold and great for picnics and cookouts. Vegan and easily gluten-free!



For romesco sauce:

  • 1 cup chopped walnuts, divided
  • 3 whole roasted red peppers
  • 23 TBS oil-packed sun dried tomatoes, chopped
  • 2 cloves garlic, peeled
  • 2 TBS nutritional yeast
  • 1 tsp kosher salt
  • 3 TBS lemon juice (from about 1/2 lemon)
  • 1/31/2 cup olive oil

For cheesy breadcrumbs:

  • 1 cup breadcrumbs of choice
  • 1 TBS lemon zest
  • 1 clove garlic, grated
  • 1 TBS nutritional yeast
  • Pinch salt

For pasta:

  • 1 lb. short pasta of choice
  • Basil, to garnish
  • Sliced cherry tomatoes, optional
  • Shaved fennel, optional


  1. Heat the oven to 350 degrees F. Roast all walnuts on a baking sheet until fragrant and browned. This will happen quickly (5-10 minutes), so keep an eye on them! Alternatively, roast in a dry skillet over medium heat, stirring frequently, until browned. Remove and set aside when done to cool.
  2. Set a large pot of salted water to boil.
  3. In a food processor or high speed blender, combine roasted red peppers, sun dried tomatoes, garlic, nutritional yeast, kosher salt, and lemon juice. Add 3/4 of the cooled roasted walnuts. With food processor running, stream in olive oil until a very loose consistency is reached. These olive oil measurements are not exact, just use enough so that a thick and smooth sauce emulsifies in the processor bowl.
  4. Meanwhile, prepare your cheesy breadcrumbs by adding breadcrumbs, lemon zest, garlic, nutritional yeast, and a pinch of salt to a dry skillet over medium heat. Toast, stirring, until golden brown and fragrant. Set aside.
  5. Once pasta water is boiling, cook for desired time and drain. Rinse with water after draining to remove any excess starch. Add pasta to sauce in a large bowl and stir to combine. Sprinkle generously with breadcrumbs to serve, remaining 1/4 cup walnuts, and garnish with basil and any optional toppings. Serve hot or cold!
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dinner
  • Method: Mixing
  • Cuisine: American


  • Serving Size: One seventh of recipe
  • Calories: 400 calories
  • Sugar: 2.3 grams
  • Sodium: 476 milligrams
  • Fat: 27.9 grams
  • Saturated Fat: 3.4 grams
  • Unsaturated Fat: 24.5 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 32.8 grams
  • Fiber: 5.3 grams
  • Protein: 9.4 grams
  • Cholesterol: 0 milligrams

Keywords: pasta, side, picnic, roasted red pepper