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
Scale
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.
