MOP-it-up Pasta Salad Mushrooms, Peppers and Onions

Name: MOP-it-up Pasta Salad Mushrooms, Peppers and Onions Pasta Salad with Red Pepper Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup drained, packed roasted red peppers; 2 small cloves garlic; 1 (3-ounce) jar pignoli/pine nuts; 1/4 cup flat-leaf parsley leaves, a couple of handfuls; Salt and pepper; 1/3 cup grated Parmesan; 1/2 cup extra-virgin olive oil, eyeball it; 1 pound mini penne or gemelli pasta, cooked to al dente; 1 cup drained marinated mushrooms, sliced; 1/4 cup Italian hot pepper rings, drained and chopped; 1 green bell pepper, seeded and chopped; 1/2 large red onion, chopped

Servings: persons

1 cup drained, packed roasted red peppers
2 small cloves garlic
1 (3-ounce) jar pignoli/pine nuts
1/4 cup flat-leaf parsley leaves, a couple of handfuls
Salt and pepper
1/3 cup grated Parmesan
1/2 cup extra-virgin olive oil, eyeball it
1 pound mini penne or gemelli pasta, cooked to al dente
1 cup drained marinated mushrooms, sliced
1/4 cup Italian hot pepper rings, drained and chopped
1 green bell pepper, seeded and chopped
1/2 large red onion, chopped

1
Place a large pot of water on to boil for pasta.
2
Combine roasted peppers, garlic, pine nuts, parsley, salt and pepper and cheese in a food processor.
3
Turn the processor on and stream in the extra-virgin olive oil to form a thick, pasty sauce forms.
4
Adjust seasoning and transfer sauce to a large bowl.
5
Add salt to boiling water and cook pasta to al dente, drain and cool under running cold water.
6
Drain well a second time.
7
Add cooked, cooled pasta to the pesto sauce.
8
Add remaining ingredients to the bowl and toss to coat salad evenly.
9
Adjust salt and pepper to your taste and serve or chill up to 48 hours.

989

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup drained, packed roasted red peppers, 2 small cloves garlic, 1 (3-ounce) jar pignoli/pine nuts, 1/4 cup flat-leaf parsley leaves, a couple of handfuls, and more.

Yes, MOP-it-up Pasta Salad Mushrooms, Peppers and Onions Pasta Salad with Red Pepper Pesto falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

MOP-it-up Pasta Salad Mushrooms, Peppers and Onions Pasta Salad with Red Pepper Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions