Roasted Red Pepper Pesto Pasta Salad
This pasta salad is great on the go, served at 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 peppers
2 tsp olive oil
150 g cherry tomatoes
1 red onion (diced)
1 can chickpeas (drained)
50 g rocket (2 large handfuls)
For the pesto:
1 tbsp tomato puree
40 g sun-dried tomatoes
½ lemon (juiced)
10 basil leaves
a pinch of chilli flakes
salt (to taste)
Recipe:
- Preheat the oven to 200C/180C fan/gas mark 6. Add the red peppers to a baking dish, drizzle with olive oil and roast until lightly charred and tender (about 30 minutes). 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, then set aside to cool.
- Add the tomato puree, sundried tomatoes, lemon juice, basil leaves and chilli flakes to a food processor, along with one roasted pepper. Season to taste. Blend until smooth.
- Add the pasta, rocket, chickpeas, cherry tomatoes, red onion, sliced red pepper and red pepper pesto to a mixing bowl. Mix well until well coated and season to taste. Dish up and enjoy.
How to store
Store in an airtight container in the fridge for up to 3 days.
