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 purée
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.
