Pasta Salad With Zesty Pesto And Pan Roasted Peppers Recipes

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ROASTED RED PEPPER PESTO PASTA RECIPE



Roasted Red Pepper Pesto Pasta Recipe image

Roasted Red Pepper Pesto Pasta is a healthy pasta recipe using whole grain noodles that everyone will enjoy.

Provided by Sommer Collier

Categories     Main Course     Pasta

Time 17m

Number Of Ingredients 8

16 ounces roasted red peppers (or use 3-4 fresh roasted peppers )
1/4 cup packed fresh basil leaves (10-15 leaves)
2 cloves garlic (peeled)
1/2 cup Parmesan cheese
1/2 cup finely chopped walnuts
1/4 cup olive oil
16 ounces DeLallo Organic Whole Grain Pasta (any variety)
Salt and pepper

Steps:

  • Bring a large pot of salted water to a boil. Boil the pasta according to the DeLallo package instructions, approximately 10-12 minutes. Drain the pasta and pour back in the pot.
  • While the pasta is cooking, chop the walnuts in a food processor. Pour the walnuts into a small bowl then add the roasted red peppers, fresh basil, and garlic to the food processor. Pulse until finely chopped.
  • Add the Parmesan cheese, chopped walnuts, olive oil, and 1/2 teaspoon salt to the food processor, Pulse to combine. Salt and pepper to taste.
  • Pour the pesto over the cooked and drained pasta and toss to coat. Serve warm.

Nutrition Facts : ServingSize 1 serving, Calories 458 kcal, Carbohydrate 62 g, Protein 16 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 7 mg, Sodium 1169 mg, Fiber 2 g, Sugar 1 g

PASTA SALAD WITH ZESTY PESTO AND PAN-ROASTED PEPPERS



Pasta Salad with Zesty Pesto and Pan-Roasted Peppers image

Pesto and pan-roasted red peppers give this quick-to-make pasta salad vibrant color and flavor. Sprinkle with Parmesan and serve your happy crowd.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 8 servings, 1 cup each

Number Of Ingredients 5

3 red peppers, cut into strips
1 lb. farfalle (bow-tie pasta), uncooked
1/3 cup CLASSICO Traditional Basil Pesto Sauce and Spread
1/4 cup KRAFT Zesty Italian Dressing
1/4 cup KRAFT Shredded Parmesan Cheese

Steps:

  • Cook and stir peppers in large nonstick skillet on high heat 7 min. or until crisp-tender; cool.
  • Meanwhile, cook pasta as directed on package, omitting salt. Rinse with cold water; drain. Place in large bowl.
  • Mix pesto and dressing. Add to pasta along with the peppers; mix lightly. Top with cheese.

Nutrition Facts : Calories 290, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 10 g

ROASTED RED PEPPER PESTO PASTA



Roasted Red Pepper Pesto Pasta image

Number Of Ingredients 10

2 red bell peppers
1/2 cup toasted almonds
1/3 cup freshly grated parmesan (more for garnish)
4 garlic cloves
1 tsp smoked paprika
1/3 cup extra-virgin olive oil (plus more for drizzling at the end)
Coarse salt
1 tsp fresh lemon juice
12 oz orecchiette pasta (or small pasta of choice)
Basil leaves for garnish (optional)

Steps:

  • Place the peppers on a baking sheet, and broil on high until the peppers have blackened all over. Using tongs, turn the peppers every few minutes or so, to make sure the entire thing is charred. Immediately transfer the peppers to a plastic bag, seal and let steam for 10 minutes. Once slightly cooled, place the peppers on a cutting board, the pull back the charred skins. Remove the stems and seeds as well.
  • In a large food processor, place the roasted red peppers, almonds, parmesan, garlic, smoked paprika, lemon juice, and a good pinch of coarse salt. With the motor running, add the oil in a thin stream, until it becomes a pesto consistency. Taste it. Need more salt? You know what to do.
  • In the meantime, boil the orecchiette until it reaches al dente, according to package directions. Drain and stir the pesto into the pasta. Toss toss toss!
  • Garnish with extra cheese, a good drizzle of oil, and fresh basil leaves. IT IS EVERYTHING.
  • Serves 4.

SPICY RED PESTO PASTA



Spicy Red Pesto Pasta image

Today, pesto describes many sauces that don't necessarily adhere to the traditional formula of cheese, basil, nuts and olive oil. This red version, which is inspired by pesto alla Siciliana, the scarlet cousin of green pesto Genovese, leans on sun-dried tomatoes, nuts and tangy roasted red peppers and uses basil as a garnish only. Though pesto is traditionally pounded by hand, a food processor simplifies the effort. This pasta sauce is versatile: Crown it with lemon zest for brightness, or stir in heavy cream for extra richness. Should you find yourself with extra pesto, drizzle it over steak, slather it on sandwiches or serve it alongside a cheese board or crudités.

Provided by Alexa Weibel

Categories     dinner, weekday, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

2/3 cup plus 1 tablespoon extra-virgin olive oil
1/2 cup drained jarred, oil-packed sun-dried tomatoes (about 3 1/2 ounces), roughly chopped
1/2 cup coarsely chopped walnuts (a scant 2 1/2 ounces)
3 tablespoons double-concentrated tomato paste (or 1/3 cup tomato paste)
3 garlic cloves, roughly chopped
1 teaspoon red-pepper flakes
Kosher salt and black pepper
1/2 cup drained chopped, jarred roasted red peppers (about 4 ounces)
1 1/2 ounces finely grated Parmesan (about 1 packed cup), plus more for serving
1 pound rigatoni, orecchiette or other shaped pasta
Sliced fresh basil leaves, for serving
Fresh lemon zest, for serving (optional)

Steps:

  • Bring a large pot of water to a boil. Prepare the pesto: In a large skillet, heat 1 tablespoon of the oil over medium-high. Add the sun-dried tomatoes, walnuts, tomato paste, garlic and red-pepper flakes. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper and cook, stirring, until mixture is toasted and fragrant, about 5 minutes. Transfer the mixture to a bowl to let cool for a few minutes.
  • Add the roasted red peppers and Parmesan to a food processor. Top with the cooled tomato mixture and the remaining 2/3 cup olive oil, and pulse the mixture until you form a paste. (It makes 2 cups.)
  • Season the boiling water generously with salt, then add the pasta and cook until al dente. Reserve 1 1/2 cups pasta water, then drain the pasta.
  • Return the pasta to the pot, along with about 1 1/2 cups of the red pesto and 1 cup of the pasta water, and stir vigorously until the sauce is glossy and the pasta is evenly coated. Stir in additional pesto or pasta water to taste. Season to taste with salt and pepper.
  • Divide among bowls, sprinkle with Parmesan and top with torn basil. Shave some fresh lemon zest on top, if using. Serve immediately.

ROASTED RED PEPPER PASTA



Roasted Red Pepper Pasta image

This wonderful, creamy pasta recipe has a nice kick from the roasted red peppers.

Provided by This Healthy Table

Categories     Main Dishes

Time 25m

Number Of Ingredients 9

1 lb penne pasta
2 tablespoons olive oil
1 large yellow onion, finely diced
2 cloves garlic, minced
16 ounces roasted red bell peppers, roughly chopped
2 tablespoons all-purpose flour
1 cup milk
5 ounces shredded parmesan, divided
2 tablespoons roughly chopped basil

Steps:

  • Heat a large pot of salted water over high heat. When it's boiling, cook the pasta according to package directions.
  • Heat the olive oil in a large skillet or dutch oven. Add the onion and cook it for 5 minutes or until translucent. Then add the garlic and cook it for 30 seconds. Then add the red pepper and stir it in.
  • Sprinkle the flour over the onions and stir continuously for 30 seconds. Add the milk and stir occasionally for 2 to 3 minutes or until it thickens. Then add 1/2 cup of the pasta water to the sauce and cook for another 2 minutes until the sauce thickens again.
  • Remove the pot from the heat.
  • Use an immersion blender or a blender to blitz the sauce so the bell pepper breaks down and the sauce is creamy. Add the sauce back to the pot.
  • Add the parmesan cheese to the sauce and stir till it has melted.
  • Divide the pasta between bowls and top with the optional additional parmesan and chopped basil.

Nutrition Facts : Calories 508 calories, Carbohydrate 53 grams carbohydrates, Cholesterol 30 milligrams cholesterol, Fat 22 grams fat, Fiber 4 grams fiber, Protein 24 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 638 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat

ROASTED VEGGIE PESTO PASTA SALAD



Roasted Veggie Pesto Pasta Salad image

Yep, it's a mouthful to say and a mouthful of flavor!

Provided by Amanda

Categories     Salad     100+ Pasta Salad Recipes     Rotini Pasta Salad Recipes

Time 1h20m

Yield 10

Number Of Ingredients 8

3 roma (plum) tomatoes, halved lengthwise
1 zucchini, cut into cubes
1 green bell pepper, chopped
1 onion, cut into 1/2-inch pieces
3 tablespoons olive oil
salt and ground black pepper to taste
1 (16 ounce) package rotini pasta
¾ cup prepared pesto sauce

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Spread roma tomatoes, zucchini, green bell pepper, and onion onto a large baking sheet and drizzle with olive oil. Toss vegetables to coat evenly with oil; season with salt and black pepper.
  • Bake in the preheated oven until vegetables are tender and starting to brown, about 30 minutes. Let vegetables cool.
  • Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and set aside to cool.
  • Peel and discard skins from roma tomatoes. Combine the roasted vegetables, rotini, and pesto in a large bowl. Serve slightly warm or chill if desired.

Nutrition Facts : Calories 305.7 calories, Carbohydrate 37.2 g, Cholesterol 6 mg, Fat 13.4 g, Fiber 2.9 g, Protein 9.4 g, SaturatedFat 3 g, Sodium 147.4 mg, Sugar 3.4 g

PENNE PASTA SALAD WITH ROASTED RED PEPPERS AND FRESH BASIL



Penne Pasta Salad With Roasted Red Peppers and Fresh Basil image

Celebrate the late summer harvest of red peppers with this simple and light pasta salad. You can easily substitute roasted peppers from a jar. This recipe is from an obscure little cookbook with fabulous recipes called "Canada Cooks Pasta". I have a propensity for lemon and increase the amount of zest and juice. As a matter of fact, I increase the feta and basil as well! This is a great brunch, pot luck or buffet salad! Note: Whether you use fresh peppers or jarred, ensure you dry them thoroughly...you really don't want a pink salad!

Provided by Highland Lass

Categories     Penne

Time 3h40m

Yield 4-6 serving(s)

Number Of Ingredients 9

6 red bell peppers, roasted, peeled and seeded or 6 roasted red peppers, deseeded
1/2 cup extra virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon finely grated lemon rind
1/2 teaspoon salt (to taste)
fresh ground black pepper
1 bunch fresh basil leaf, cut into 1/8 strips, about 1/2 cup
1/2 lb feta cheese, dried and crumbled
1 lb penne (or other short tube pasta)

Steps:

  • Slice peppers into ¼" wide strips, lengthwise. Place strips in a large bowl.
  • Whisk together the olive oil, lemon juice, lemon rind, salt and pepper.
  • Toss dressing with the red pepper strips.
  • Stack the basil leaves on top of one another and roll up. Slice the leaves crosswise into thin ribbons. This is called a "chiffonade" in case you want to impress your friends.
  • Toss the basil leaves with the peppers. Set aside to marinate for 1 hour.
  • Cook the pasta al dente in large pot of boiling water with 1 tablespoons each salt and olive oil. Drain, rinse briefly and cool to room temperature.
  • Combine pasta with marinated peppers and dressing.
  • Add crumbled feta cheese. Taste and adjust salt, add liberal grindings of black pepper.
  • Cool salad in fridge 1-2 hours before serving or salad may be chilled overnight and brought to room temperature 1 - 2 hours before serving.
  • Garnish with basil chiffonade.

Nutrition Facts : Calories 843.4, Fat 42, SaturatedFat 12.7, Cholesterol 50.6, Sodium 933.1, Carbohydrate 104.1, Fiber 16.1, Sugar 10.1, Protein 18.4

SPICY PESTO PASTA SALAD



Spicy Pesto Pasta Salad image

Provided by Eddie Jackson

Categories     side-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 15

1/2 cup extra-virgin olive oil
6 teaspoons red pepper flakes
4 cloves garlic
Zest of 1 lemon (removed in wide strips), plus juice of 1/2 lemon
3 tablespoons pine nuts, toasted
1 cup fresh basil
1/2 cup baby arugula
1/3 cup grated parmesan cheese
Kosher salt and freshly ground pepper
Kosher salt
1 pound penne
1 cup frozen peas, thawed
2 cups baby arugula
1/2 cup thinly sliced sun-dried tomatoes
Freshly grated parmesan cheese, for topping

Steps:

  • Make the pesto: Combine the olive oil, red pepper flakes, 1 clove garlic and the lemon zest in a saucepan. Cook over very low heat until the garlic is tender, 30 to 40 minutes (do not let the garlic burn). Strain the oil.
  • Pulse the pine nuts, basil, arugula, parmesan, remaining 3 cloves garlic and the lemon juice in a food processor until finely chopped. Add the flavored garlic oil and pulse until smooth. Season with salt and pepper.
  • Make the pasta salad: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, adding the peas during the last 2 minutes of cooking. Reserve 1/4 cup cooking water, then drain and rinse under cold water to cool. Toss with the pesto, arugula, sun-dried tomatoes and reserved cooking water. Cover and refrigerate until ready to serve. Sprinkle with parmesan.

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