Roasted Red Pepper Pesto Pasta Salad
This pasta salad is great on the go or served on a picnic, or at a bbq.
Substitutes?
- No chickpeas? Use white beans instead.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 2
Ingredients:
150 g Short pasta (uncooked weight)
2 Red pepper
2 tsp olive oil
150 g Cherry tomatoes
1 Red onion (diced )
1 Can chickpeas (drained )
50 g Rocket (about 2 large handfuls)
For the pesto:
1 tbsp Tomato puree
40 g Sundried tomatoes
½ Lemon (juiced)
10 Basil leaves
a pinch of chilli flakes
salt (to taste )
Recipe:
- Preheat the oven to 200C/180c fan/6 gas mark. Place the red peppers in a baking dish, drizzle with olive oil and roast for 30 minutes, until lightly charred and tender. When the red peppers are cooked, remove the skin and seeds.
- Cook the pasta in salted boiling water until al dente. Drain, drizzle with a little olive to prevent the pasta from sticking and set aside to cool.
- Add all of the pesto ingredients and 1 roasted pepper to a food processor and blend until smooth.
- In a large mixing bowl, add the pasta, rocket, chickpeas, cherry tomatoes, red onion, sliced red pepper and red pepper pesto. Mix well until well coated and season to taste with more salt if needed.
How to store
Store in an airtight container, in the fridge, for up to 3 days.
