Roasted-Pepper Pasta Salad Recipe

Name: Roasted-Pepper Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt; 12 ounces mezzi rigatoni or other short tube-shaped pasta; 2 bell peppers (red and/or yellow), halved, stemmed and seeded; 6 cloves garlic, unpeeled; 1/4 cup almonds; 1/3 cup extra-virgin olive oil; 1 lemon; 8 ounces bocconcini (small mozzarella balls); 1 bunch fresh basil, leaves torn; Freshly ground pepper

Servings: persons

Kosher salt
12 ounces mezzi rigatoni or other short tube-shaped pasta
2 bell peppers (red and/or yellow), halved, stemmed and seeded
6 cloves garlic, unpeeled
1/4 cup almonds
1/3 cup extra-virgin olive oil
1 lemon
8 ounces bocconcini (small mozzarella balls)
1 bunch fresh basil, leaves torn
Freshly ground pepper

1
Preheat the broiler.
2
Bring a pot of salted water to a boil.
3
Add the pasta and cook as the label directs.
4
Drain and rinse under cold water to stop the cooking.
5
Shake off the excess water.
6
Meanwhile, place the bell peppers cut-side down on a foil-lined broiler pan, add the garlic and broil until charred, 7 to 8 minutes.
7
Transfer the peppers to a bowl, cover and set aside about 5 minutes.
8
Heat a dry skillet over medium-high heat.
9
Add the almonds and toast, shaking the pan, 4 to 5 minutes.
10
Let cool, then coarsely chop.
11
Squeeze the garlic from its skin onto a cutting board.
12
Add 1/2 teaspoon salt; mince and mash the garlic into a paste with a large knife.
13
Peel the roasted peppers and slice into strips; transfer to a large bowl.
14
Add the garlic paste and drizzle with the olive oil.
15
Finely grate about 1 teaspoon lemon zest into the bowl and squeeze in all of the lemon juice.
16
Add the bocconcini, basil, almonds, pasta, 1 teaspoon salt, and pepper to taste; toss.
17
Per serving: Calories 731; Fat 37 g (Saturated 11 g); Cholesterol 41 mg; Sodium 845 mg; Carbohydrate 73 g; Fiber 6 g; Protein 26 g
18
Photographs by Antonis Achilleos

579

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: Kosher salt, 12 ounces mezzi rigatoni or other short tube-shaped pasta, 2 bell peppers (red and/or yellow), halved, stemmed and seeded, 6 cloves garlic, unpeeled, and more.

Yes, Roasted-Pepper Pasta Salad 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.

Roasted-Pepper Pasta Salad

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