Roasted Red Pepper Pasta Salad. Serve hot or cold! A delicious side dish throughout the year that can be served hot, reheated or just served cold!
Roasted Red Pepper Pasta Salad. Serve it hot or cold!
This simple recipe does double duty as either a hot side dish or as a cold pasta salad; in fact if you make a double batch, you could enjoy the hot salad with a weekend barbecue and then have the leftovers cold as a weekday lunch.
Of course you can always warm it up again to have with some quickly grilled chicken, or pork chops as a terrific quick weekday dinner.
The recipe is great as is with the fresh flavour of the roasted red pepper taking centre stage but I also like to spice it up with Sriracha sauce, hot pepper sauce or even cayenne pepper. Use as much or as little to suit your own taste.
During the summer months when fresh peppers are more plentiful and less expensive, I like to roast the peppers on the grill, getting them almost black before popping them into a Ziploc bag to sweat it out for 5-10 minutes.
Roasted Red Pepper Pasta Salad. Serve it hot or cold!
The charred skins are then very easily removed and discarded leaving the roasted flavor behind. I have also used good quality bottled roasted red peppers at other times of the year which is very good too.
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- 1/2 pound dry farfalle pasta cooked al dente
- 2 large or 3 medium roasted red peppers
- pinch salt and pepper
- 4 tbsp white wine vinegar
- 1 tbsp sugar
- 4 sprigs of fresh oregano or 1 tbsp dried
- 1 clove minced garlic
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Roast the red peepers on a gas grill, on a grill pan or under the broiler.
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Skin and de-seed the roasted peppers, chop them roughly and add them to a blender or food processor.
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Puree the peppers until very smooth along with the salt, pepper, vinegar, sugar, oregano and garlic.
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The recipe does not call for any oil but you can add a few tbsp of extra virgin olive oil if you choose instead of the reserved pasta water.
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Cook the pasta in salted water and drain but reserve about 1/4 cup of the pasta water.
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Add the reserved water a little at a time along with the pureed pepper sauce to the cooked pasta and toss well to coat.
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You don't need to add all of the reserved water if the sauce coats the pasta well.
During the summer months when fresh peppers are more plentiful and less expensive, I like to roast the peppers on the grill, getting them almost black before popping them into a Ziploc bag to sweat it out for 5-10 minutes. The charred skins are then very easily removed and discarded leaving the roasted flavor behind. I have also used good quality bottled roasted red peppers at other times of the year which is very good too.
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