Roasted Pepper And Pasta Salad Recipes

PASTA SALAD WITH ROASTED PEPPERS AND ONIONS

Steps:

• Bring 1 gallon salted water to a rolling boil in a large stockpot. Add 1 tablespoon olive oil and pasta and cook until al dente, about 6 to 8 minutes. Drain in a colander, shaking vigorously, and immediately transfer to an oiled cookie sheet or clean countertop to cool. When cooled, transfer to a bowl, and toss with a little olive oil. Cover with plastic wrap and set aside at room temperature.
• Meanwhile, roast bell peppers over a gas flame or on a tray under the broiler. Keep turning so the skin is evenly charred, without burning and drying out the flesh. Transfer charred peppers to a paper or plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes. To peel peppers, pull off the charred skin by hand and then, only if necessary, dip the peppers briefly in water to remove any blackened bits. (Do not peel the peppers under running water since that would wash away the flavorful juices.) Once peeled, cut away stems, seeds and veins, and slice peppers into strips.
• Heat remaining tablespoon olive oil in a large skillet over high heat. Add onions, salt, and pepper, and cook until golden brown. Lower heat to moderate, add garlic, cook 1 minute, then add paprika, and cook 1 minute more. Add red peppers and tomatoes, cook an additional 1 to 2 minutes, and remove from heat.
• Transfer to a medium bowl and combine with sour cream and hot sauce. Pour over reserved pasta, toss well, and serve.

QUICK AND EASY ROASTED RED PEPPER PASTA

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to the package directions.
• Meanwhile, add the oil and butter to a large skillet over medium-high heat and melt the butter. Add the garlic and onions and saute until starting to soften, 2 to 3 minutes. Add the chopped red peppers and cook until hot, 2 to 3 minutes.
• Carefully transfer the contents of the skillet to a food processor or blender. Put on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers).
• Pour the pepper puree back into the skillet. Add the broth, 1/2 teaspoon salt and some pepper, and stir until heated. Splash in the cream and stir to combine. Add the parsley and basil and stir to combine. Taste and adjust the seasoning if you need to.
• Drain the pasta and add it to the skillet. Add the Parmesan, and then stir it together to coat the pasta.
• Serve in bowls with extra Parmesan and a sprinkling of parsley and basil on top.

ROASTED-PEPPER PASTA SALAD

Steps:

• Preheat the broiler. Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water to stop the cooking. Shake off the excess water. 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. Transfer the peppers to a bowl, cover and set aside about 5 minutes. Heat a dry skillet over medium-high heat. Add the almonds and toast, shaking the pan, 4 to 5 minutes. Let cool, then coarsely chop. Squeeze the garlic from its skin onto a cutting board. Add 1/2 teaspoon salt; mince and mash the garlic into a paste with a large knife. Peel the roasted peppers and slice into strips; transfer to a large bowl. Add the garlic paste and drizzle with the olive oil. Finely grate about 1 teaspoon lemon zest into the bowl and squeeze in all of the lemon juice. Add the bocconcini, basil, almonds, pasta, 1 teaspoon salt, and pepper to taste; toss.
• Photographs by Antonis Achilleos

ROASTED PEPPER, TUNA AND OLIVE PASTA SALAD

Steps:

• Heat the broiler to high. Put the peppers on a baking tray and grill until blackened, turning often to evenly color. Put in a bowl covered with plastic wrap to cool.
• Cook the pasta following the pack instructions then drain and cool under cold running water. Set aside.
• Make the dressing by whisking together the vinegar, oil and some salt and pepper. Stir in the capers then fold through half the pasta and tip onto a platter.
• Once the peppers are cool enough to handle, peel off the blackened skin, remove the seeds and slice the flesh into strips. Add to the pasta.
• Flake on the tuna and scatter the olives and arugula on top. Finish with the remaining dressing. Serve.

ROASTED PEPPER PASTA SALAD

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, onions, red peppers and cheese. , In a small bowl, whisk the salad dressing mix, broth and vinegar. Pour over pasta mixture; toss to coat. Cover and refrigerate for at least 1 hour.