Red Pepper  Pasta Salad 

This Roasted Red Pepper Pasta Salad Recipe is great for picnics or cookouts and is vegan and gluten-free!

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– 1 cup walnuts – 3 roasted red peppers – 3 TBS sun dried tomatoes – 2 cloves garlic, peeled – 2 TBS nutritional yeast – 1 tsp  salt – 3 TBS lemon juice  – 1/2 cup olive oil -1 lb pasta

Ingredients

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Roasted Red Pepper Pasta Salad

Yield

7 people

Type

Vegan/ Gluten-Free

Time

25 minutes

Level

Beginner

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1

1

Heat the oven to 350 degrees F. Roast all walnuts on a baking sheet until fragrant, 5-10 minutes. Remove and set aside to cool.

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Toast walnuts

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2

2

 In a blender, add red peppers, tomatoes, garlic, nutritional yeast,  salt, & lemon juice. Add 3/4 of the   walnuts. Stream in olive oil until a very loose consistency is reached.

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Make sauce

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3

3

Boil a large pot of water and cook 1 lb short pasta of choice until al dente. Coat with sauce and top with reserved walnuts.

Cook pasta

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