Roasted Red Pepper Pasta Salad
This vibrant pasta salad features roasted mini sweet peppers and cherry tomatoes, mixed with fresh basil, sun-dried tomatoes, and a light lemon dressing.
Equipment
- Oven
- Sheet pan
- Parchment Paper
- Large pot
- bowl
Ingredients
- 6 mini sweet peppers halved and de-seeded
- 6.5 oz cherry tomatoes whole
- 2 medium shallots sliced lengthwise
- 3-4 garlic cloves
- Kosher salt to taste
- Olive oil as needed
- 8 oz dry fusillotti or similar pasta
- ½ cup finely minced sun-dried tomatoes
- ½ cup basil leaves packed
- 3 tbsp lemon juice
- 3 tbsp olive oil (use oil from sun-dried tomatoes)
- 1 tbsp honey
- 1 tsp Italian herbs
- 1 tsp Aleppo pepper
- 1 tsp kosher salt (start with 1 tsp and adjust as needed)
Instructions
- Start by placing your halved mini sweet peppers and whole cherry tomatoes on a baking sheet. Drizzle them with olive oil and sprinkle some kosher salt. Roast until the skins are blistered and fragrant, which usually takes about 20 minutes. Be careful not to overcrowd the pan; they need space to get that nice char.
- While the veggies roast, sauté sliced shallots and garlic in olive oil over medium heat. You will know they are ready when they turn translucent and waft with a sweet aroma. Stir occasionally, and watch out for burning; you just want them softened and flavorful.
- Boil a pot of water and add your fusillotti pasta, cooking until it is al dente. After draining, rinse with cold water to keep the pasta from sticking together. If overcooked, the pasta can turn mushy, so keep an eye on it for that perfect bite.
- In a big bowl, combine the drained pasta with the roasted veggies. Toss in the minced sun-dried tomatoes, basil, and your sautéed shallots and garlic. The colors should pop, and the aromatic blends will be mouthwatering. Make sure to mix gently to keep everything intact.
- In a separate bowl, whisk together lemon juice, sun-dried tomato oil, honey, Italian herbs, Aleppo pepper, and kosher salt. This dressing should feel light and tangy; taste it as you whisk to adjust seasoning if necessary. Do not skip tasting—it is your flavor guide here.
- Pour the dressing over the pasta and veggie mixture, tossing everything until coated well. You want it to feel moist but not soggy, so add more dressing if needed. Let it sit for a few minutes to mingle the flavors but do not let it sit too long; it is best enjoyed fresh!
Notes
Store in an airtight container in the refrigerator for up to 3 days.