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If you’ve been searching for a vibrant, crowd-pleasing dish that bursts with fresh flavors and delightful textures, look no further than this Roasted Pepper Pasta Salad with Basil, Bocconcini, and Toasted Almonds Recipe. It’s a gorgeous combination of tender mezzi rigatoni, sweet smoky roasted peppers, creamy bocconcini, and the crunch of toasted almonds, all tied together with zesty lemon and fragrant basil. Whether you’re feeding a hungry family or bringing a show-stopping salad to a summer gathering, this recipe will quickly become a staple you reach for again and again.
Ingredients You’ll Need
Each ingredient in this Roasted Pepper Pasta Salad with Basil, Bocconcini, and Toasted Almonds Recipe plays an important role in crafting a perfectly balanced dish. From the chewy pasta that soaks up all the flavors, to the crunchy almonds that add texture, every element harmonizes for a satisfying bite.
- 12 oz mezzi rigatoni: These tube-shaped pasta pieces catch the sauce beautifully, ensuring flavor in every forkful.
- 2 bell peppers (red & orange, halved, stemmed and seeded): Roasted to smoky perfection, they bring sweetness and vibrant color.
- 6 cloves of garlic (unpeeled): Roasting mellows garlic’s sharpness, turning it mellow and buttery.
- 1/4 cup sliced almonds: Toasted until golden, they add a nutty crunch that contrasts the creamy cheese.
- 1/3 cup extra-virgin olive oil: The backbone of the dressing, providing richness and binding all the flavors.
- 1 lemon: Both zest and juice add bright, lively acidity to brighten the entire dish.
- 8 oz bocconcini (small mozzarella balls): Soft, milky bocconcini offer luscious creaminess and a fresh mozzarella bite.
- 1 bunch fresh basil (torn): Its aromatic notes lift the salad and bring a fresh herbal finish.
- Fresh ground pepper: Adds a peppery kick for depth.
- Sea salt: Enhances all the salad’s bright and bold flavors.
- Optional – 1 tsp paprika and garlic powder: These spices can be added for an extra punch of smoky and garlic flavor.
How to Make Roasted Pepper Pasta Salad with Basil, Bocconcini, and Toasted Almonds Recipe
Step 1: Roast the Peppers and Garlic
Start by preheating your broiler and positioning your foil-lined broiler pan. Place the red and orange bell pepper halves cut-side down, alongside unpeeled garlic cloves. Broil for 7-8 minutes until the peppers are beautifully charred and the garlic softens, offering a smoky and sweet depth that transforms these simple vegetables into a star component of the salad.
Step 2: Cook the Pasta
While your peppers and garlic are roasting, bring a large pot of salted water to a boil. Cook mezzi rigatoni according to package directions until al dente. Then drain and rinse with cold water to stop the cooking process and keep the pasta from sticking. Shaking off any excess water is crucial so your salad doesn’t get soggy.
Step 3: Toast the Almonds
Heat a dry skillet over medium-high heat and toast the sliced almonds for 4-5 minutes. Keep shaking the pan or stirring frequently so they toast evenly without burning. Once they’re golden and fragrant, transfer them to a plate to cool. This toasting step deepens their nutty flavor and adds delightful crunch.
Step 4: Prepare the Roasted Garlic Paste
After the peppers have charred, transfer them to a bowl and cover to steam for about 5 minutes—this loosens their skins, making peeling easier. Meanwhile, squeeze the softened garlic cloves out of their skins onto a cutting board. Sprinkle with half a teaspoon of salt, then finely mince and mash the garlic into a smooth paste using the flat side of your knife. This garlicky paste will lend a savory richness throughout your salad.
Step 5: Peel and Slice the Peppers, Combine Ingredients
Peel away the skins from the roasted peppers and slice them into thin strips. In a large mixing bowl, toss the peppers with the garlic paste. Drizzle in the olive oil, then grate about a teaspoon of lemon zest over the bowl and squeeze in the juice from the entire lemon. Add the drained pasta, torn basil leaves, toasted almonds, and bocconcini balls. Season with an additional teaspoon of salt and fresh ground pepper to taste. If you want more flavor depth, stir in that optional teaspoon of paprika and garlic powder now. Toss everything gently until it is evenly coated and well combined.
How to Serve Roasted Pepper Pasta Salad with Basil, Bocconcini, and Toasted Almonds Recipe
Garnishes
For a beautiful presentation and added pops of flavor, sprinkle a few whole basil leaves on top right before serving. Adding a light drizzle of extra-virgin olive oil or a few more toasted almonds also makes this salad look irresistible at the table.
Side Dishes
This pasta salad pairs wonderfully with grilled chicken, seared shrimp, or a simple crusty bread. The creamy, fresh flavors balance smoky, savory mains beautifully, making it perfect for backyard barbecues or casual weeknight dinners.
Creative Ways to Present
Serve this salad family-style in a large, colorful ceramic bowl to highlight its vibrant colors. Alternatively, pack it in individual mason jars for a picnic or potluck, adding freshness right at the moment you open it. For an appetizer, you can also spoon it onto endive leaves to create bite-sized, portable hors d’oeuvres.
Make Ahead and Storage
Storing Leftovers
Keep any leftover salad in an airtight container in the refrigerator. It will stay fresh for up to 2 days and actually benefits from resting as the flavors meld further. Just give it a gentle toss before serving again.
Freezing
Because of the fresh basil and bocconcini, freezing this pasta salad is not recommended as it may alter the texture and flavor of key ingredients when thawed.
Reheating
This salad is best enjoyed chilled or at room temperature, so reheating is generally unnecessary. If you prefer it slightly warmer, allow it to sit out for 15-20 minutes before serving and toss gently again to refresh.
FAQs
Can I use other types of pasta?
Absolutely! While mezzi rigatoni is perfect for catching the dressing and ingredients, penne, fusilli, or farfalle will also work nicely in this salad.
Is there a substitute for bocconcini?
You can substitute fresh mozzarella pearls or even small chunks of burrata if you want something richer. For a dairy-free option, try marinated tofu cubes or olives for a salty bite.
How do I make this salad vegan?
Simply leave out the bocconcini and toss in extra toasted almonds or some vegan cheese alternatives. The roasted pepper and garlic flavors still shine brilliantly on their own.
Can I prepare parts of this recipe ahead of time?
You can roast the peppers and garlic and toast the almonds a day ahead. Store them separately in airtight containers and combine everything just before serving for maximum freshness.
What does the optional paprika and garlic powder add?
These spices give a smoky, garlicky boost that complements the roasted garlic and peppers nicely, adding a little extra layer of flavor if you like bold tastes.
Final Thoughts
You really can’t go wrong with this Roasted Pepper Pasta Salad with Basil, Bocconcini, and Toasted Almonds Recipe. It’s an effortless way to bring freshness, color, and incredible flavor to your table. Whether as a light lunch, a picnic treat, or a side for your favorite mains, this salad will quickly become one of your go-to dishes. I hope you have as much fun making and eating it as I do sharing it with friends!
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Print
Roasted Pepper Pasta Salad with Basil, Bocconcini, and Toasted Almonds Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Salad
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
A vibrant and flavorful Roasted Pepper Pasta Salad featuring charred bell peppers, garlic paste, toasted almonds, and fresh basil, tossed with mezzi rigatoni and creamy bocconcini, perfect for a light, refreshing meal or side dish.
Ingredients
Pasta
- 12 oz mezzi rigatoni
Vegetables and Aromatics
- 2 bell peppers (1 red, 1 orange; halved, stemmed, and seeded)
- 6 cloves of garlic (unpeeled)
- 1 lemon (zested and juiced)
- 1 bunch of fresh basil (torn)
Dairy
- 8 oz bocconcini (small mozzarella balls)
Nuts and Oils
- 1/4 cup sliced almonds
- 1/3 cup extra-virgin olive oil
Seasonings
- Sea salt (about 1.5 tsp total)
- Fresh ground black pepper (to taste)
- Optional: 1 tsp paprika
- Optional: 1 tsp garlic powder
Instructions
- Preheat and Cook Pasta: Preheat the broiler in your oven. Meanwhile, bring a large pot of salted water to a boil. Add the mezzi rigatoni and cook according to package instructions until al dente. Drain the pasta and rinse it under cold water to halt the cooking process, then shake off any excess water.
- Broil the Peppers and Garlic: Place the halved bell peppers cut-side down on a foil-lined broiler pan. Add the unpeeled garlic cloves around the peppers. Broil until the peppers are charred and the garlic softens, about 7-8 minutes.
- Sweat and Peel Peppers: Transfer the broiled peppers to a bowl, cover it, and let them sit for about 5 minutes. This resting allows the peppers’ skins to loosen for easy peeling.
- Toast the Almonds: Heat a dry skillet over medium-high heat. Add the sliced almonds and toast them by shaking the pan frequently until golden and fragrant, about 4-5 minutes. Remove from heat and let them cool.
- Make Garlic Paste: Squeeze the roasted garlic cloves from their skins onto a cutting board. Add 1/2 teaspoon of salt, then mince and mash the garlic with a large knife into a smooth paste.
- Prepare Peppers: Peel the skins off the roasted peppers and slice them into strips. Transfer the sliced peppers to a large bowl.
- Combine Salad Ingredients: Add the garlic paste and drizzle the olive oil over the peppers. Finely grate about 1 teaspoon of lemon zest into the bowl and squeeze in all the lemon juice. Add the bocconcini, torn basil leaves, toasted almonds, and cooked pasta to the bowl.
- Season and Toss: Sprinkle in 1 teaspoon of salt and black pepper to taste. Add the optional paprika and garlic powder if using. Toss everything together until well combined and evenly coated with the dressing and flavors.
- Serve: Serve the pasta salad immediately or chill it briefly in the refrigerator to serve cool.
Notes
- To enhance the garlic flavor, paprika and garlic powder can be added at the end of tossing.
- Rinsing the pasta with cold water stops cooking and helps cool it for the salad.
- Toast the almonds carefully to avoid burning and to bring out their nutty flavor.
- Letting the peppers rest in a covered bowl after broiling helps loosen their skins, making peeling easier.
- This pasta salad can be served as a side dish or a light main course.
