Go Back
Print
Roasted Red Pepper Pasta Salad. Serve it hot or cold!

Roasted Red Pepper Pasta Salad - serve hot or cold!

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!
Course Side Dishes
Cuisine Italian Inspired, North American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 Servings
Author Barry C. Parsons

Ingredients

  • 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

Instructions

  1. Roast the red peepers on a gas grill, on a grill pan or under the broiler.
  2. Skin and de-seed the roasted peppers, chop them roughly and add them to a blender or food processor.
  3. Puree the peppers until very smooth along with the salt, pepper, vinegar, sugar, oregano and garlic.

  4. 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.

  5. Cook the pasta in salted water and drain but reserve about 1/4 cup of the pasta water.
  6. Add the reserved water a little at a time along with the pureed pepper sauce to the cooked pasta and toss well to coat.
  7. You don't need to add all of the reserved water if the sauce coats the pasta well.

Recipe Notes

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.