Roasted Pepper, Chilli & Basil Pasta Salad Recipe

Introducing our delectable Roasted Pepper, Chilli & Basil Pasta Salad—a harmonious blend of flavours, textures, and ingredients that will tantalize your taste buds. Picture a bowl of perfectly cooked rigatoni, generously coated in a drizzle of extra virgin olive oil, and adorned with the stars of this dish: roasted peppers, fiery chillies, fresh basil, and a sprinkle of Parmesan.

First, let’s talk about the rigatoni. These sturdy pasta tubes provide the perfect vehicle to soak up the enticing flavours of the other ingredients. Their ridges and hollow centres ensure a delightful chewiness that complements the salad’s overall texture.

Next, we have the roasted peppers. Imagine the smoky, sweet aroma that wafts through the air as they slowly cook to perfection. The peppers add a burst of vibrant colour to the dish, and their tender, slightly charred flesh offers a delightful contrast to the pasta.

To add a touch of spice, we introduce the chillies. Whether you prefer a mild kick or a Scotch bonnet, these little wonders will awaken your taste buds with their tantalizing spice. They bring a vibrant intensity that elevates the salad to new heights.

Now, let’s not forget the fragrant basil leaves. Fresh and aromatic, they infuse the salad with their distinct herbal notes, adding a touch of elegance and brightness. As you take a bite, the basil’s essence will dance on your palate, perfectly complementing the other flavours in each mouthful.

Lastly, we sprinkle a generous dusting of Parmesan over the salad. This aged cheese lends a rich, nutty depth to the dish, while its salty tang balances the sweetness of the roasted peppers and the spiciness of the chillies. It adds a delightful creaminess that ties all the ingredients together.

When you take your first forkful of this pasta salad, you’ll experience a delightful interplay of flavours and textures. The al dente rigatoni provides a satisfying chew, while the roasted peppers burst with a smoky sweetness. The chillies add a lively heat that dances across your taste buds, harmonizing with the aromatic basil. And as you savour each bite, the Parmesan adds a luxurious touch that completes the culinary symphony.

In conclusion, our Roasted Pepper, Chilli & Basil Pasta Salad is a medley of flavours that will delight your senses. The rigatoni, roasted peppers, chillies, basil, Parmesan, and extra virgin olive oil come together in perfect harmony, creating a dish that celebrates the boldness of Mediterranean cuisine.

Tips & Tricks

• For pasta salad, you will want to cook the pasta more than the package instructions, al dente pasta salad is not good! The rigatoni I used for this recipe states a 14-minute cook time on the packet, I cooked it for 16 minutes in total.
• Let the pasta cool down naturally, just drain it and toss it in some olive oil, this ensures a good texture, helps the pasta cling to the sauce and ingredients. If you rinse the pasta under cold water, you’ll end up with a soggy pasta salad.
• Roast the peppers (capsicums) at a high heat to get the skin charred in places and separated from the flesh of the pepper.
• Steam the peppers for 10 or 15 minutes, by covering them with something like a container, another roasting tray or some aluminium foil when they are hot from the oven.  This make them easier to peel.
• Add as much or as little chilli as you want, also fresh chilli works very well.
• Always mix pasta salad really well, dry spots equals flavourless spots!

Roasted Pepper, Chilli & Basil Pasta Salad Recipe

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Discover the sensational flavours of our Roasted Pepper, Chilli & Basil Pasta Salad! This vibrant dish combines al dente rigatoni with sweet roasted peppers, a touch of fiery chilli, fragrant basil leaves, and a sprinkle of Parmesan. Tossed in extra virgin olive oil, this salad is a celebration of Mediterranean goodness. Get ready to indulge in a symphony of flavours and textures that will elevate your summer meals to new heights.

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Ingredients

• 250g pasta rigatoni
• 1 x red pepper
• 1 x yellow pepper
• 1 x orange pepper
• 1 x bunch basil
• 1 x garlic
• 2 teaspoons dried chilli flakes
• 50 ml olive oil
• Salt
• Parmesan to taste

Instructions

1. Cook and cool the pasta, cook it over the packet instruction by 1-2 minutes.
2. Preheat your oven to 200C / 395F.
3. Oil and season the peppers, give them a good mix and a massage so they are evenly coated.
4. Roast them for 10 minutes then give them a turn and roast for another 10 minutes, until the skin is golden.
5. Place another tray or some foil over them and let them cool and steam for 15 minutes.
6. After 15 minutes of steaming, the peppers should be cool enough to handle.
7. Peel the skin off and remove the seeds, saving as much of the juice that comes out of them as possible.
8. Then cut the peppers into a similar shape to your pasta shape (in most cases this will be strips/batons)
9. Into a mixing bowl, finely chop, mince or grate the garlic, add the chilli flakes (this could also be fresh chilli) the olive oil and the basil leaves (save a few for garnish)
10. Add the pasta and peppers, give everything a good mix and taste for seasoning.