TasteToronto | Roasted Pepper and Basil Pasta Salad

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Roasted Pepper and Basil Pasta Salad

Easy

Roasted Pepper and Basil Pasta Salad

Maddy Goldberg

Maddy Goldberg

Roasted Pepper and Basil Pasta Salad

Method

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. 

Tags:

Toronto Recipes

Cooking At Home

Roasted Pepper and Basil Pasta Salad

Easy

Roasted Pepper and Basil Pasta Salad

Maddy Goldberg

Maddy Goldberg

Roasted Pepper and Basil Pasta Salad

Yields:

Serves 4

Prep Time:

0 hours 20 mins

Cook Time:

0 hours 10 mins

0.0

Rate This Recipe

American

Main Dishes

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

Send list of ingredients to myself

Method

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. 

Tags:

Toronto Recipes

Cooking At Home

Roasted Pepper and Basil Pasta Salad