Pasta Salad with Roasted Peppers
Votes: 3
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 731, total fat 37 G., saturated fats G., proteins 26 G., carbohydrates 73 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 731, total fat 37 G., saturated fats G., proteins 26 G., carbohydrates 73 G., fiber G., cholesterol mg, sodium mg, sugar G.
It's common to think that pasta is primarily prepared as a side dish for main courses—the usual cutlets and sausages—or as an Italian pasta dish. But in reality, pasta is a wonderful salad base, with which you can experiment endlessly, adding different dressings, vegetables, cheese, and even meat or sausage. This dish comes to mind when you need to feed a large crowd. It's perfect for summer and very convenient to take on the go, as it's already fully seasoned and doesn't require reheating.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 350 g rigatoni or other short tube-shaped pasta
- 2 bell peppers (red or yellow), cut in half, remove stems and seeds
- 6 cloves garlic, unpeeled
- 1/4 cup almonds
- 1/3 cup olive oil
- 1 lemon
- 250 g bocconcini (small mozzarella balls)
- 1 bunch fresh basil, leaves picked
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Cooking the dish according to the recipe:
- Turn the oven to high heat. Bring a pot of salted water to a boil. Add the pasta and cook according to package directions. Drain and rinse under cold water to stop the pasta from cooking. Shake off any excess water.
- Meanwhile, place the bell peppers, cut-side down, on a foil-lined baking sheet with a rack, add the garlic, and roast until charred, 7-8 minutes. Transfer the peppers to a bowl, cover, and set aside for about 5 minutes.
- Heat a dry frying pan over medium-high heat. Add the almonds and toast for 4-5 minutes, shaking the pan. Let the almonds cool, then coarsely chop.
- Peel the garlic and place it on a cutting board. Add 1/2 teaspoon of salt; using a large knife, chop and mash the garlic into a paste. Peel the roasted peppers and cut them into strips; transfer to a large bowl. Add the garlic paste and drizzle with olive oil. Using a very fine grater, grate about 1 teaspoon of lemon zest into the bowl and squeeze out all the juice. Add the bocconcini, basil, almonds, paste, 1 teaspoon of salt and pepper to taste; stir.
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