Roasted Red Pepper Caesar Pasta Salad Food

CREAMY ROASTED RED PEPPER PASTA

Steps:

• Preheat the oven to 425°F. Line a small baking sheet with parchment paper. Place the onions, garlic and crushed red pepper on the baking sheet, and drizzle with olive oil. Roast until the onions are tender and golden brown, 25 to 30 minutes.
• Meanwhile, bring a large pot of heavily salted water to a boil. Cook the pasta until al dente according to package directions. Reserve 1 cup pasta water, drain and return the pasta to the pot, covered.
• Transfer the roasted onions and garlic to a blender when done roasting along with the drained roasted red peppers and milk. Blend until smooth and creamy.
• Transfer the sauce on top of the cooked pasta and toss to combine. Add as much of the pasta water as needed for your desired consistency. Serve immediately with fresh torn basil.

QUICK AND EASY ROASTED RED PEPPER PASTA

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

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

ROASTED RED PEPPER CAESAR PASTA SALAD

Steps:

• Cook pasta according to package directions.
• In a large bowl, toss cooked pasta with peppers, spinach,a nd Ceasar dressing and mix well.
• Season to taste with salt and pepper, and sprinkle with parmesan cheese.

CAESAR PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil over medium heat. Add the pasta and stir gently. Boil uncovered, stirring occasionally until al dente, about 8 minutes. Remove from the heat. Drain well and rinse with cold water.
• In a large bowl, combine the Caesar dressing, lemon zest, lemon juice, parsley, Parmesan and pepper. Add the croutons, and cooked cooled pasta. Mix until all of the pasta is coated with the dressing. Transfer to a serving bowl and serve. This pasta salad can be made a day ahead, just reserve the croutons and add them 15 minutes before you are ready to serve.

PASTA SALAD WITH ROASTED RED PEPPERS AND BASIL WITH WHITE BALSAMIC DRESSING

Steps:

• In the bottom of a large bowl, whisk together balsamic vinegar, oil and mustard. Add cooked pasta, red peppers and basil and toss to combine. Season, to taste, with salt and black pepper. Fold in mozzarella cheese.

PASTA SALAD WITH ROASTED RED PEPPERS AND CAPERS

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.

ROASTED RED PEPPER ROTINI CAESAR

Steps:

• Cook pasta according to package directions. Heat a large saute pan with a light film of oil, toss in red peppers and spinach.
• Heat until warmed (about 1 minute).
• In the large saute pan, toss cooked pasta with spinach and peppers.
• Add Caesar dressing, stirring frequently until heated through (approximately 3-5 minutes).
• Top pasta with desired amount of Parmesan cheese, cracked pepper, and salt.

ROASTED PEPPER SALAD WITH CAPERS & PINE NUTS

Steps:

• Turn on the grill and line a baking tray with foil. Arrange the peppers, skin-side up, on the baking tray and brush with oil. Grill for 10-15 mins, turning, until skins are well charred. Put the peppers in a plastic bag and seal for 5 mins to loosen the skins.
• Meanwhile, crush the garlic and a generous pinch of salt to a paste using a pestle and mortar. Add the vinegar and oil, and blend to make a dressing. Strip the skins and seeds from the peppers, then quarter. Put the flesh in a bowl or food container. Pour over the dressing and scatter with the

CAESAR PASTA SALAD

Steps:

• Mix together well.
• add pasta and lettuce.
• Top with Parmesan cheese.
• May substitute chicken and bacon for shrimp.

CEASAR SALAD WITH ROASTED CAPERS

Steps:

• Heat oven to 400°.
• Place the capers and 1 teaspoon oil in a small heavy roasting pan.
• Roast turning a few times, until crispy, about 18-20 minutes. *WATCH carefully towards the end. Remove from the pan, cool and reserve.
• Meanwhile, immerse the egg in a small saucepan of boiling water. Remove the pan from the heat; allow to sit for 10 minutes. Remove the egg from the water; allow to cool about 10 minutes.
• Mince the garlic in a food processor. Add the lemon juice, anchovy paste, pepper; process to combine.
• Spoon in the egg; pulse until combined. Add 1/2 C oil until emulsified. Pulse in 1/4 C cheese. Taste for seasoning.
• In a large bowl, combine the lettuce and capers with the dressing & toss to combine. Add the remaining 1/4 C cheese; toss.

PENNE PASTA SALAD WITH ROASTED RED PEPPERS AND FRESH BASIL

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.