Red Pepper Pasta Salad

Short Description

A vibrant and creamy pasta salad featuring smoky roasted red peppers blended into a silky sauce, tossed with pasta, savory mix-ins (like olives, chorizo, or greens), and served warm or chilled—perfect for summer gatherings or easy lunches.

Why You’ll Love This Recipe

• Rich, smoky flavor: Grilled or roasted red peppers lend a deep, sun-kissed sweetness.

• Versatile texture: Delicious whether served hot or cold—great for seasonal meals or meal prep.

• Customizable: Easily adaptable for vegetarian or vegan preferences by substituting ingredients like chorizo.

• Great leftovers: Flavors develop over time, and it holds up well in the fridge—making it a dependable meal option.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Pasta (short shapes like fusilli, penne, or orecchiette)

• Roasted red peppers (grilled or jarred)

• Ricotta (or creamy base)

• Garlic

• Olive oil

• Salt & pepper

• Optional add-ins: crispy chorizo (or vegetarian alternative), olives, sundried tomatoes, salad greens (like arugula or spinach), fresh basil, toasted pine nuts

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Directions

1. Roast the peppers – Grill or roast whole until charred, then peel and remove seeds.

2. Cook pasta – Boil in salted water until al dente, drain, and toss with a bit of olive oil to prevent sticking.

3. Blend the sauce – Purée roasted peppers, ricotta, garlic, olive oil, salt, and pepper until smooth.

4. Crisp chorizo (if using) – Fry until golden and drain.

5. Assemble – Toss pasta with the pepper-ricotta sauce. Add olives, sundried tomatoes, and greens, and mix gently.

6. Top and serve – Garnish with chorizo (or substitute), pine nuts, and basil; serve hot or chilled.

Servings and Timing

• Servings: Approximately 4 servings (subject to portion sizes).

• Timing:

  • Prep time: ~15 minutes (plus roasting time for peppers).

  • Cook time: ~30 minutes.

  • Total: ~45 minutes.

Variations

• Vegetarian: Skip chorizo or use roasted chickpeas or toasted nuts instead.

• Vegan: Replace ricotta with blended cashews or a non-dairy creamy base, and omit chorizo—or use plant-based alternatives.

• Cheese swap: Use soft goat cheese, crème fraîche, or even shaved Parmesan in place of ricotta.

• Add spice: Include chili flakes or fresh chili in the sauce or salad for a kick.

Storage/Reheating

• Store in an airtight container in the refrigerator for up to 3–4 days.

• For leftovers, reheat gently or enjoy cold; if the salad seems dry, toss with a little extra olive oil or sauce.

FAQs

1. Can I use jarred roasted red peppers instead of fresh?

Yes—just ensure they are well-drained before blending to avoid overly watery sauce.

2. Is this dish better served hot or cold?

Both work well. Warm brings comfort, while chilled is refreshing and great for picnics or meal prep.

3. What pasta shapes work best?

Short, ridged shapes like fusilli, penne, or shells are ideal—they catch the sauce beautifully.

4. Can I prep this ahead of time?

Absolutely. You can roast peppers and blend the sauce in advance. Store components separately until ready to assemble.

5. How can I make this vegan?

Use a plant-based creamy substitute (e.g. blended cashews or vegan ricotta) and omit meat or use vegan alternatives.

6. Can I freeze the sauce?

Yes—freeze the pepper-ricotta sauce in portions. Thaw overnight in the fridge before using.

7. How do I prevent soggy pasta?

Cook pasta al dente, rinse with cold water, and toss lightly with oil to prevent clumping and sogginess.

8. How long will leftovers last?

Stored in a sealed container in the fridge, it stays fresh for 3–4 days, though flavor often improves after sitting.

9. Can I swap the cheese?

Yes—goat cheese, crème fraîche, or Parmesan work well and offer different flavor profiles.

10. What protein can I add to make this a main course?

Try grilled chicken, beans like chickpeas, or a plant-based protein to make it more filling.

Conclusion

This red pepper pasta salad is a flexible, flavorful dish that’s as comfortable on a summer picnic spread as it is for weekday dinners or lunch boxes. With its blend of smoky roasted peppers, creamy sauce, and mix-and-match ingredients, it’s a crowd-pleaser that you can tailor to your taste—make it your own and enjoy every bite

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