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Rigatoni pasta salad with roasted peppers, basil and parmesan on a ceramic platter

Roasted Pepper Pasta Salad Recipe with Chilli and Basil

Ben Goshawk
This roasted pepper pasta salad pairs rigatoni with red, yellow and orange peppers, chilli flakes, basil and Parmesan. The peppers are roasted until blistered, steamed so the skins slip off, then tossed through the pasta with their own juices and olive oil. The pasta is cooked past al dente so it stays tender when cold.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Pasta
Cuisine Italian
Servings 2
Calories 801.8 kcal

Equipment

  • Baking / Roasting tray
  • Colander
  • Heatproof container / Dish
  • Mixing bowl / Bowl
  • Strainer / Sieve
  • Chef's knife
  • Chopping board
  • Microplane / Fine grater
  • Serrated / Bread knife
  • Digital scales
  • Measuring jug
  • Measuring spoons
  • Thermometer / Probe
  • Timer
  • Large pot / Stockpot
  • Saucepan
  • Serving plate / Platter
  • Deli containers & lids

Ingredients
  

  • 250 g pasta rigatoni
  • 1 large red pepper
  • 1 large yellow pepper
  • 1 large orange pepper
  • 1 cup basil leaves stalks removed
  • 1 garlic clove
  • 2 teaspoons dried chilli flakes
  • 50 ml olive oil
  • Salt
  • Parmesan to taste

Instructions
 

  • Cook and cool the pasta, cook it over the packet instruction by 1-2 minutes.
  • Preheat your oven to 200C / 395F.
  • Oil and season the peppers, give them a good mix and a massage so they are evenly coated.
  • Roast them for 10 minutes then give them a turn and roast for another 10 minutes, until the skin is blistered and blackened in places and starting to come away from the flesh.
  • Place another tray or some foil over them and let them cool and steam for 15 minutes.
  • After 15 minutes of steaming, the peppers should be cool enough to handle.
  • Peel the skin off and remove the seeds, saving as much of the juice that comes out of them as possible.
  • Then cut the peppers into a similar shape to your pasta shape (in most cases this will be strips/batons)
  • 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)
  • Add the pasta, peppers and their saved juice, give everything a good mix so there are no dry spots, and taste for seasoning.

Video

Nutrition

Serving: 1servingCalories: 801.8kcalCarbohydrates: 109.9gProtein: 19.7gFat: 32.7gSaturated Fat: 4.8gCholesterol: 0.7mgSodium: 171.2mgPotassium: 870.2mgFiber: 9.8gSugar: 13.9g
Keyword pasta salad with roasted peppers, roasted pepper pasta salad, roasted red pepper pasta salad
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