Description
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!
Ingredients
Scale
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 tsp kosher salt
- 3 TBS lemon juice (from about 1/2 lemon)
- 1/3– 1/2 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
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 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.
- 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 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
Nutrition
- 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