Roasted Pepper and Basil Pasta Salad

20 mins Prep Time

10 mins Cook Time

Written By

Maddy Goldberg

If you are someone that loves to host dinners, barbecues or any gathering with food then listen carefully: this dish is a total crowd pleaser and my definite go-to whenever I am hosting. This pasta salad is filling like a rice or potato side without the heavy flavours of mayo or a rich sauce that normally make up a pasta salad. Instead, the pasta is dressed with a basil vinaigrette that packs acidity and the freshness of a pesto. Not only is this dish vegan AND dairy-free -- the flavours are approachable and adored so that everyone at your party can have some. Try making everything ahead of time and keeping it in the fridge. As it sits the flavours will meld together and intensify in the fridge so if you "accidentally" make too much it will make the perfect leftover lunch.

If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @maddygoldberg!

Ingredients

Dressing

1/4 cup red wine vinegar
1/2 cup olive oil
1/4 cup basil
1/2 tsp salt

Roasted Pepper and Basil Pasta Salad

1 cup orecchiette (substitute for any pasta you like)
5 scallions, diced
2 red peppers
1 tbsp oil or butter
1 onion, diced
Salt, for pasta

Directions

Roasted Pepper and Basil Pasta Salad

6 Steps

Step 1

Preheat oven to high broil. Place a large pot of salted water on the stove to boil. Remove seeds and core from red peppers. Lay flat with skin side facing up on a tin foil lined baking sheet. Broil for 5-10 minutes or until the skin is completely black. Remove and seal foil around peppers. Set aside.
Step 2

Cook pasta in boiling salted water until al dente. Rinse with cold water to cool and set aside in fridge.
Step 3

Heat oil or butter over medium heat. Sauté diced onion for 5 minutes until translucent. Turn down heat and add garlic. Cook for another 5 minutes or until fragrant. Set in fridge to cool.
Step 4

Chop scallions using both the white and green parts. Set aside. Remove skin from the peppers once they have cooled for at least 10 minutes in the tin foil -- the skin should peel off easily. Dice roasted peppers and set aside. Try to keep all the juices that run from the pepper while cutting/transferring it.
Step 5

Blend together all ingredients for dressing. If you do not have a blender then chop basil finely and whisk all ingredients. Set aside.
Step 6

In a large bowl combine the cold pasta, cold onion/garlic mixture, diced red peppers and scallion. Slowly add the dressing about 1 tablespoon at a time while tasting in between. You will likely have dressing left over -- keep this in the fridge for a fresh salad dressing or another pasta salad.