Penne Pasta Salad With Roasted Red Peppers And Fresh Basil Recipes

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QUICK AND EASY ROASTED RED PEPPER PASTA



Quick and Easy Roasted Red Pepper Pasta image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 4 to 6 servings

Number Of Ingredients 12

Salt and freshly ground black pepper
1 pound pasta of your choice (I prefer short ones like rigatoni, penne, etc.)
1 tablespoon extra-virgin olive oil
2 tablespoons butter
3 cloves garlic, minced
1/2 large onion, finely diced
One 16-ounce jar roasted red peppers, drained and roughly chopped
1 cup vegetable or chicken broth
1/4 cup heavy cream
2 tablespoons finely minced fresh parsley, plus more for serving
Several leaves fresh basil, chopped, plus more for serving
1/2 cup Parmesan shavings, plus more for serving

Steps:

  • Bring a large pot of salted water to a boil. Cook the pasta according to the package directions.
  • Meanwhile, add the oil and butter to a large skillet over medium-high heat and melt the butter. Add the garlic and onions and saute until starting to soften, 2 to 3 minutes. Add the chopped red peppers and cook until hot, 2 to 3 minutes.
  • Carefully transfer the contents of the skillet to a food processor or blender. Put on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers).
  • Pour the pepper puree back into the skillet. Add the broth, 1/2 teaspoon salt and some pepper, and stir until heated. Splash in the cream and stir to combine. Add the parsley and basil and stir to combine. Taste and adjust the seasoning if you need to.
  • Drain the pasta and add it to the skillet. Add the Parmesan, and then stir it together to coat the pasta.
  • Serve in bowls with extra Parmesan and a sprinkling of parsley and basil on top.

ROASTED-PEPPER PASTA SALAD



Roasted-Pepper Pasta Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
12 ounces mezzi rigatoni or other short tube-shaped pasta
2 bell peppers (red and/or yellow), halved, stemmed and seeded
6 cloves garlic, unpeeled
1/4 cup almonds
1/3 cup extra-virgin olive oil
1 lemon
8 ounces bocconcini (small mozzarella balls)
1 bunch fresh basil, leaves torn
Freshly ground pepper

Steps:

  • Preheat the broiler. Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water to stop the cooking. Shake off the excess water. Meanwhile, place the bell peppers cut-side down on a foil-lined broiler pan, add the garlic and broil until charred, 7 to 8 minutes. Transfer the peppers to a bowl, cover and set aside about 5 minutes. Heat a dry skillet over medium-high heat. Add the almonds and toast, shaking the pan, 4 to 5 minutes. Let cool, then coarsely chop. Squeeze the garlic from its skin onto a cutting board. Add 1/2 teaspoon salt; mince and mash the garlic into a paste with a large knife. Peel the roasted peppers and slice into strips; transfer to a large bowl. Add the garlic paste and drizzle with the olive oil. Finely grate about 1 teaspoon lemon zest into the bowl and squeeze in all of the lemon juice. Add the bocconcini, basil, almonds, pasta, 1 teaspoon salt, and pepper to taste; toss.
  • Photographs by Antonis Achilleos

PENNE PASTA SALAD



Penne Pasta Salad image

A colorful pasta salad with bell peppers and a touch of dill.

Provided by Deanna

Categories     Salad     100+ Pasta Salad Recipes

Time 1h

Yield 12

Number Of Ingredients 8

16 ounces penne pasta
1 cup creamy salad dressing, e.g. Miracle Whip ™
½ cup Dijon-style prepared mustard
1 ½ cups grated Parmesan cheese
1 tablespoon dried dill weed
1 red onion, julienned
1 yellow bell pepper, thinly sliced
1 orange bell pepper, julienned

Steps:

  • In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
  • In a large bowl, mix together the salad dressing, mustard, cheese and dill.
  • Add pasta, red onion and bell peppers. Toss well; season with salt and pepper. Chill before serving.

Nutrition Facts : Calories 269.3 calories, Carbohydrate 35 g, Cholesterol 17.7 mg, Fat 9.8 g, Fiber 1.7 g, Protein 10.2 g, SaturatedFat 3 g, Sodium 611.1 mg, Sugar 5 g

PENNE PASTA SALAD WITH ROASTED RED PEPPERS AND FRESH BASIL



Penne Pasta Salad With Roasted Red Peppers and Fresh Basil image

Celebrate the late summer harvest of red peppers with this simple and light pasta salad. You can easily substitute roasted peppers from a jar. This recipe is from an obscure little cookbook with fabulous recipes called "Canada Cooks Pasta". I have a propensity for lemon and increase the amount of zest and juice. As a matter of fact, I increase the feta and basil as well! This is a great brunch, pot luck or buffet salad! Note: Whether you use fresh peppers or jarred, ensure you dry them thoroughly...you really don't want a pink salad!

Provided by Highland Lass

Categories     Penne

Time 3h40m

Yield 4-6 serving(s)

Number Of Ingredients 9

6 red bell peppers, roasted, peeled and seeded or 6 roasted red peppers, deseeded
1/2 cup extra virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon finely grated lemon rind
1/2 teaspoon salt (to taste)
fresh ground black pepper
1 bunch fresh basil leaf, cut into 1/8 strips, about 1/2 cup
1/2 lb feta cheese, dried and crumbled
1 lb penne (or other short tube pasta)

Steps:

  • Slice peppers into ¼" wide strips, lengthwise. Place strips in a large bowl.
  • Whisk together the olive oil, lemon juice, lemon rind, salt and pepper.
  • Toss dressing with the red pepper strips.
  • Stack the basil leaves on top of one another and roll up. Slice the leaves crosswise into thin ribbons. This is called a "chiffonade" in case you want to impress your friends.
  • Toss the basil leaves with the peppers. Set aside to marinate for 1 hour.
  • Cook the pasta al dente in large pot of boiling water with 1 tablespoons each salt and olive oil. Drain, rinse briefly and cool to room temperature.
  • Combine pasta with marinated peppers and dressing.
  • Add crumbled feta cheese. Taste and adjust salt, add liberal grindings of black pepper.
  • Cool salad in fridge 1-2 hours before serving or salad may be chilled overnight and brought to room temperature 1 - 2 hours before serving.
  • Garnish with basil chiffonade.

Nutrition Facts : Calories 843.4, Fat 42, SaturatedFat 12.7, Cholesterol 50.6, Sodium 933.1, Carbohydrate 104.1, Fiber 16.1, Sugar 10.1, Protein 18.4

ROASTED PEPPER AND BASIL PASTA SALAD



Roasted Pepper and Basil Pasta Salad image

If you are someone that loves to host dinners, barbecues or any gathering with food then listen carefully: this dish is a total crowd pleaser and my definite go-to whenever I am hosting. This pasta salad is filling like a rice or potato side without the heavy flavours of mayo ...

Provided by Maddy Goldberg

Categories     Main Dishes

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 cup orecchiette (substitute for any pasta you like)
1/4 cup red wine vinegar
5 scallions, diced
1/2 cup olive oil
2 red peppers
1/4 cup basil
1 tbsp oil or butter
1/2 tsp salt
1 onion, diced
Salt, for pasta

Steps:

  • Preheat oven to high broil. Place a large pot of salted water on the stove to boil. Remove seeds and core from red peppers. Lay flat with skin side facing up on a tin foil lined baking sheet. Broil for 5-10 minutes or until the skin is completely black. Remove and seal foil around peppers. Set aside.
  • Cook pasta in boiling salted water until al dente. Rinse with cold water to cool and set aside in fridge.
  • Heat oil or butter over medium heat. Sauté diced onion for 5 minutes until translucent. Turn down heat and add garlic. Cook for another 5 minutes or until fragrant. Set in fridge to cool.
  • Chop scallions using both the white and green parts. Set aside. Remove skin from the peppers once they have cooled for at least 10 minutes in the tin foil -- the skin should peel off easily. Dice roasted peppers and set aside. Try to keep all the juices that run from the pepper while cutting/transferring it.
  • Blend together all ingredients for dressing. If you do not have a blender then chop basil finely and whisk all ingredients. Set aside.
  • In a large bowl combine the cold pasta, cold onion/garlic mixture, diced red peppers and scallion. Slowly add the dressing about 1 tablespoon at a time while tasting in between. You will likely have dressing left over -- keep this in the fridge for a fresh salad dressing or another pasta salad.

PASTA SALAD WITH ROASTED RED PEPPERS AND CAPERS



Pasta Salad With Roasted Red Peppers and Capers image

I adapted several recipes to come up with this one. I have added rotisserie chicken and shrimp to the mixture for a nice summer meal.

Provided by pittgal

Categories     < 30 Mins

Time 27m

Yield 4 cups, 8 serving(s)

Number Of Ingredients 13

1 lb bow tie pasta, cooked drained and cooled
1/4 cup minced red onion
1/2 cup roasted red pepper, sliced (jarred peppers work best)
1/4 cup toasted slivered almonds
4 tablespoons small capers
1/2 cup chopped flat leaf parsley
for vinaigrette
1 teaspoon Dijon mustard
1 teaspoon minced fresh garlic
3 tablespoons apple cider vinegar
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup olive oil

Steps:

  • Mix pasta, herbs and vegetables together in a large bowl.
  • To make vinaigrette:.
  • In a small bowl, whisk together the mustard, garlic, vinegar, salt, and pepper.
  • While whisking, slowly add the olive oil until the vinaigrette is emulsified.
  • Add vinaigrette to the pasta mixture.
  • Add additional salt and black pepper to taste.
  • Can be served at room temperature.

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Top Asked Questions

What do you put on a penne pasta?
Add garlic and cook, stirring, until fragrant but not browned. Add roasted red peppers, spinach, salt and pepper; cook, stirring, until the spinach is just wilted, about 4 minutes. Combine the vegetable mixture with the penne. Stir in feta and serve.
How to Cook Pasta with peppers and Basil?
Toss the basil leaves with the peppers. Set aside to marinate for 1 hour. Cook the pasta al dente in large pot of boiling water with 1 tablespoons each salt and olive oil. Drain, rinse briefly and cool to room temperature. Combine pasta with marinated peppers and dressing. Add crumbled feta cheese.
How do you cook penne pasta with spinach?
Meanwhile, heat oil in a large skillet over medium heat. Add garlic and cook, stirring, until fragrant but not browned. Add roasted red peppers, spinach, salt and pepper; cook, stirring, until the spinach is just wilted, about 4 minutes. Combine the vegetable mixture with the penne. Stir in feta and serve.
What is the best way to make a pasta salad?
Combine pasta with marinated peppers and dressing. Add crumbled feta cheese. Taste and adjust salt, add liberal grindings of black pepper. Cool salad in fridge 1-2 hours before serving or salad may be chilled overnight and brought to room temperature 1 - 2 hours before serving.

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