Garlic Head

  • Fun & Healthy Plant-Based Recipes
  • Garlic Head Accessibility Policy
  • Privacy Policy
  • Recipe Index
  • Subscribe for Free Recipes
  • Work With Me
  • About Garlic Head
menu icon
go to homepage
  • Vegan Summer Recipes
  • High Protein Vegan Meals
  • Budget Dinners
  • Recipe Index
  • Dog-Friendly
  • About Me
  • Subscribe
subscribe
search icon
Homepage link
  • Vegan Summer Recipes
  • High Protein Vegan Meals
  • Budget Dinners
  • Recipe Index
  • Dog-Friendly
  • About Me
  • Subscribe
×
Home » Recipes » Vegan Pasta Recipes

Roasted Red Pepper Pasta Salad

Published: May 19, 2021 · Modified: Oct 4, 2024 by Emily · 2 Comments

Jump to Recipe Jump to Video Print Recipe

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!

hand holding breadcrumbs sprinkled onto a plate of roasted red pepper pasta salad

What is romesco sauce?

Romesco is a tomato-based sauce typically made from roasted tomatoes, garlic, nuts (such a pine nuts or almonds), olive oil, and red bell peppers. It originates from Catalonia and was originally made by fishermen to pair with their catch. Today it is a common pairing for fish and meat dishes.

This recipe is not traditional! It is a twist on this classic dish, utilizing prepared roasted red peppers, oil-packed sun dried tomatoes, and walnuts. This creates a sauce that is a bit smoky, hearty, and bright - and perfect for pasta salad.

overhead shot of roasted red pepper romesco sauce in a food processor

How to Make Roasted Red Pepper Pasta Salad with Romesco

  1. Toast 1 cup walnuts on a baking sheet until fragrant and browned. Set a large pot of salted water to boil.
  2. In a food processor or high speed blender, combine roasted red peppers, sun dried tomatoes, garlic, nutritional yeast, kosher salt, and lemon juice. Add ¾ of the cooled roasted walnuts. With food processor running, stream in olive oil. Use enough so that a thick and smooth sauce emulsifies in the processor bowl.
  3. Toast breadcrumbs in a skillet with garlic, salt, and nutritional yeast until golden brown.
  4. Cook pasta according to package directions. 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 and remaining ¼ cup walnuts.

Other Uses for Roasted Red Pepper Sauce

  • On top of roasted or crispy potatoes
  • As a dip for crudité or crispy ravioli
  • As a sauce on pizza
  • On top of spaghetti squash
overhead shot of romesco pasta salad on a white place with basil

Can you store romesco sauce in the freezer?

Yes. To make this recipe ahead of time, blend ingredients as instructed and store sauce in a sealed container in the freezer for up to three months. To serve, thaw at room temperature or in a bowl of warm water.

Would you like to save this?

We'll email this post to you, so you can come back to it later!

What is the best shape of pasta for pasta salad?

Short pieces of pasta with curved edges tend to work best for salad applications. They are easy to eat with a singular fork, because no one wants to be twirling spaghetti while standing at a cookout! Shapes with curved or corkscrew-style edges (like fusilli) hold sauce and seasonings well. While shapes like macaroni and orzo can work, pasta salad is easiest to eat when a more traditional short noodle is used.

How long can pasta salad go unrefrigerated?

Bacteria can begin accumulating on cooked pasta dishes after two hours, so it's best to store your pasta salad in a cooler if you are bringing it to a cookout or potluck party and plan to eat it at room temperature. Keep it as cold as possible until ready to serve. Do not leave a dish to sit out in the hot sun, as this can increase the replication of bacteria on the surface of the food. This post has great food safety tips for events!

side view of roasted red pepper pasta salad on a white plate with a silver spoon

How to Customize Pasta Salad

Vegan cheesy breadcrumbs and toasted walnuts are a fun way to amp up textural contrast in this dish without adding dairy. Here are some other ideas to add your own spin to this dish:

  • Add fresh cherry tomatoes and pieces of red bell pepper to further complement the romesco flavor
  • Include more fresh herbs, such as oregano and parsley
  • Incorporate more vegetables like sweet corn, fennel, or green peas

More Creamy Vegan Pasta Recipes

Rosé Pasta with Broccolini

Creamy Sweet Corn Pasta with Tomatoes and Basil

breadcrumbs sprinkled onto a plate of roasted red pepper pasta salad

Roasted Red Pepper Pasta Salad

Emily
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!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Course dinner
Cuisine American
Servings 7 servings
Calories 400 kcal

Ingredients
  

For romesco sauce:

  • 1 cup chopped walnuts divided
  • 3 whole roasted red peppers
  • 2-3 TBS oil-packed sun dried tomatoes chopped
  • 2 cloves garlic peeled
  • 2 TBS nutritional yeast
  • 1 teaspoon kosher salt
  • 3 TBS lemon juice from about ½ lemon
  • ⅓- ½ 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

Instructions
 

  • 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.
  • Set a large pot of salted water to boil.
  • In a food processor or high speed blender, combine roasted red peppers, sun dried tomatoes, garlic, nutritional yeast, kosher salt, and lemon juice. Add ¾ 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.
  • 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.
  • 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 ¼ cup walnuts, and garnish with basil and any optional toppings. Serve hot or cold!

Video

Nutrition

Calories: 400kcalCarbohydrates: 32.8gProtein: 9.4gFat: 27.9gSaturated Fat: 3.4gPolyunsaturated Fat: 24.5gSodium: 476mgFiber: 5.3gSugar: 2.3g
Tried this recipe?Let us know how it was!

Pin this recipe:

This Romesco Pasta Salad Recipe is full of flavor from roasted red peppers, sun dried tomatoes, fresh basil, and cheesy breadcrumbs. It is delicious hot or cold and great for picnics and cookouts. Vegan and easily gluten-free!

More Vegan Pasta Recipes

  • marble board with pumpkin-shaped gnocchi and a candle
    Pumpkin-Shaped Gnocchi
  • overhead shot of a plate of cherry tomato pasta alla vodka spaghetti
    Cherry Tomato Pasta Alla Vodka
  • plate of vegan stuffed peppers with couscous and herbs
    Couscous Stuffed Peppers
  • hand holding cashew parm sprinkled onto a plate of roasted red pepper pasta salad
    Restaurant-Style Pasta Dinners

Comments

  1. Mario says

    May 21, 2021 at 5:11 pm

    5 stars
    👍🏼👍🏼👍🏼👍🏼

    Reply
    • Emily says

      May 22, 2021 at 1:47 am

      5 stars
      Thank you!!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Hi, I'm Emily! I have been a plant-based food blogger since 2017. Garlic Head is a recipe website for anyone who wants to easily, affordably, and sustainably incorporate more vegetables into their diet. I am a lifelong vegetarian and 10+ year vegan.

More about me →

Popular Recipes

  • side view of a bowl of frozen yogurt peanut butter dog treats
    Frozen Yogurt Dog Treats
  • glass jar of homemade dog treats on a tray with a spoon of peanut butter
    3-Ingredient Dog Treats
  • black try with chewy homemade sour patch kids candy on top
    3-Ingredient Sour Patch Kids Recipe
  • hand grabbing a slice of fig jam bianca pizza on a wooden table
    Fig Jam Pizza Bianca
  • glass pitcher of carrot turmeric ginger juice being poured into a glass
    Carrot Ginger Turmeric Juice
  • overhead shot of a bowl of vegan beet carrot ginger soup with cilantro and sesame
    Beet Carrot Ginger Soup

Vegan Summer Recipes

  • cashew parm being poured on a bowl of pasta
    4-Ingredient Cashew "Parmesan"
  • close up of whipped ricotta tomato toast on a plate
    Whipped Ricotta Tomato Toast
  • banana split overnight oats next to fresh fruit
    Banana Split Overnight Oats
  • hands grabbing a slice of peach zucchini pizza
    Zucchini Peach Pizza
  • close up of vegan salted pistachio latte
    Salted Pistachio Latte
  • overhead view of flower shortbread cookies on a marble tray
    Flower Shortbread Cookies
See more Summer →

Footer

↑ back to top

About

  • Privacy Policy
  • Accessibility Policy

Resources

  • Get the free newsletter

Contact

  • Follow On Instagram
  • Work With Me

Copyright © 2025 Garlic Head, LLC