Romesco Pasta Salad
A vibrant Spanish-inspired pasta salad featuring a nutty romesco dressing, roasted red peppers, tomatoes, and crisp vegetables. Packed with protein-rich cannellini beans and a zesty, smoky flavor profile, this dish is perfect for picnics, potlucks, or dinners.
- Prep Time: 25
- Cook Time: 10
- Total Time: 35
- Yield: 8 servings
- Category: Dinner
- Method: Roasting
- Cuisine: Spanish
- Diet: Vegetarian
Ingredients
8 ounces penne pasta, cooked al dente
1 large red bell pepper, roasted and finely chopped
1/2 cup roasted almonds or walnuts
2 large Roma tomatoes, chopped
1 shallot, finely chopped
2 minced garlic cloves
1/3 cup olive oil
2 tablespoons apple cider vinegar (non-alcoholic substitute)
1 teaspoon smoked paprika (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup halved cherry tomatoes
1 cup shredded purple cabbage
1 cup cooked cannellini beans, drained and rinsed
1/4 cup chopped fresh parsley
Instructions
Cook pasta in salted water until al dente; drain and set aside.
Roast bell pepper over an open flame or under the broiler until charred; cool, peel, and chop.
In a food processor, blend roasted bell pepper, almonds, garlic, shallot, olive oil, apple cider vinegar, paprika, salt, and pepper until smooth.
In a large bowl, combine cooked pasta, cherry tomatoes, cabbage, cannellini beans, and chopped parsley.
Toss with prepared romesco dressing until evenly coated.
Notes
Romescu sauce can be prepared 1-2 days ahead. For best flavor, let salad sit refrigerated for 1-2 hours. Substitute white beans or chickpeas for cannellini beans if preferred.
Find it online: https://cookingwithramsay.com/romesco-pasta-salad/