Description
This easy pesto pasta salad is perfect for a picnic or baby shower. [gallery ids="2386,2384,2383,2387,2389,2388,2385,2392,2396,2394"]
Ingredients
Units
Scale
- 2 roasted red bell peppers, sliced in strips
- 1 pound pasta, cooked
- 1/2 cup pesto
- 1/2 cup toasted pine nuts
- 1/2 cup caramelized onions
- 1/4–1/2 cup pasta water
- 1/3 cup sundried tomatoes, roughly chopped
- 1 cup mozzarella balls
- 1/3 cup pepper drops (optional)
- Salt and pepper to taste
- Grated parmigiano Reggiano for garnish
Instructions
- First, roast the bell peppers. Preheat an oven to 425 degrees F. Line the bottom of a baking sheet with parchment paper or silpat. Place the bell peppers on the baking sheet. Roast for 30-40 minutes. Rotate at least halfway through to get a good char on all sides of the bell pepper.
- Remove from the oven and place in a large bowl. Wrap the bowl in plastic wrap or aluminum foil. Allow the peppers to completely cool before peeling them. Remove the top and seeds and discard. Slide the peppers and set aside.
- While the peppers are roasting, make the pasta. Bring a large pot of water to boil. Generously salt the water. Cook one pound of pasta until al dente, usually between 8-12 minutes. Save 1 cup of pasta water. Drain the pasta.
- Finally, make the pasta salad. In a large bowl, combine the bell peppers, pesto, toasted pine nuts, caramelized onions, ¼ cup pasta water, sundried tomatoes, and mozzarella balls. Toss to combine. Add in the cooked pasta and toss to combine. Add in more pasta water, as desired. Season with salt and pepper. Garnish with fresh grated parmigiano Reggiano cheese.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: picnic food, pastas
- Cuisine: italianish
Keywords: italianish, picnic food, pastas