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Roasted Red Pepper Pasta Salad

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Anyone going to socially distanced back yard Labor Day Parties? Or even a digital one where you get to eat your own snacks while chatting with friends or family online? Do you want to be eating the best picnic food and make all your friends and family ooh and ahh over your goodies?


roasted red pepper pasta salad

Yes, we all know there are macaroni salads and potato salads out there, but why not shake things up and try something a little more fun? And a little healthier? Wink wink nudge. This is one of my favorite pasta salad recipes because it’s:

To make this pasta salad, you will need:


roasted red pepper pasta salad 1

  • bell peppers (red, orange, or yellow will do!)

  • garlic cloves (or minced garlic/garlic powder)

  • pasta

  • onion

  • chickpeas

  • tomatoes

  • artichoke hearts (optional)

  • sun dried tomatoes (optional)

  • fresh basil

  • nutritional yeast or any vegan cheese

  • salt and pepper

How to Make the Roasted Red Pepper Sauce

I use the gas burners on my stove top to get authentic char marks on my peppers, but you can go about cooking them a few different ways.

(1) Place whole peppers over flames of gas burning grill for about five minutes on each side, or until blackened marks appear.
(2) You can also choose to roast on a baking pan in an oven at 450° for 35 minutes.
(3) You can cook on high heat in a skillet until you see char marks. I used my Uno Casa Home skillets (check out the discount link below if you want to try them yourself!)

If roasting in an oven or pan, you can knock two tasks out at once and also roast your garlic at this point. The garlic will probably only take half as long, so keep an eye on it.


red peppers


roasted red peppers in cast iron skillet


garlic in cast iron skillet


pureed red pepper sauce

Cut the tops off of your peppers, and scoop the seeds out. They will probably have some liquid in them after roasting, this is normal. Pop your peppers into a food processor or blender. 


If you have not roasted your garlic, you can brown it with a teaspoon of olive oil in a pan over high heat for about 10 minutes, or until you see char marks. I used these amazing Uno Casa cast iron skillets, which I highly recommend if you are in the market for some new pans. They’re amazing for everything from stir fries to baking pies. Get a discount on a set of cast iron pans or a Dutch oven with this link.

When the garlic is done cooking, blend in a blender or food processor with the roasted peppers until you have an almost puree consistency.

How to make the other components of the pasta salad

Bring water to a boil and add a pinch of salt. Once boiling, add your pasta. You can use elbows, shells, penne, or whatever your favorite is. 

Open a can of chickpeas, and drain. If you would like to make your own chickpeas from scratch, find my tutorial here. Add chickpeas to a large serving bowl. Place the red pepper puree into the bowl at this point.


boiled pasta


chopped veggies

Remove pasta from boiling water when it is done, and drain. Add to the bowl with chickpeas.

Dice onion, slice cherry tomatoes, drain and slice artichokes, chop sun dried tomatoes and basil. Add to the bowl with chickpeas and pasta. 

Add nutritional yeast, salt and pepper, and then stir. This is ready to serve hot or cold!


chickpeas and red pepper sauce


artichokes and tomatoes for red pepper pasta salad


chopped spinach

Substitutions:

  • I roasted garlic cloves and pureed with the bell peppers. You can swap out 1 tablespoon of minced garlic or garlic powder if you prefer or if that’s easier.

  • Swap artichoke hearts for olives, roasted broccoli, or even roasted eggplant.

  • Use massaged kale instead of spinach for an extra health boost.

  • Swap out regular pasta for a protein packed gluten free one like chickpea, quinoa, or lentil pasta.

Serving Suggestions:

This is amazing as is for taking to parties and even meal prep. I also love it for dinner with a green salad. The green salad I served it with had spinach, cucumbers, tomatoes, vegan Violife feta, grilled asparagus, sun dried tomatoes, and olive oil.

Storage

This will stay good in the fridge for up to a week. You can also freeze it and microwave when ready to consume.


roasted red pepper pasta salad with greens


roasted red pepper pasta salad

If you are a new vegan or are curious about plant based lifestyle: Please join our Facebook Group: New Vegan Recipes and Advice Community to ask questions about vegan recipes, lifestyle, personal products, restaurants in your area etc. It’s a forum and support group full of other plant-based food bloggers and seasoned vegans who would love to help you o your journey!

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Vegan brown butter sage garlic cream fusilli pasta || I’ve been seeing a lot of pasta Sundays going around the Internet lately, so I decided to join in! we spent the day working on house projects and gardening, then finished with some yummy food on the grill, which I will add to my stories now. I’m going to leave you with this 🔥 pasta from earlier in the week that was a total hit in my house. Here is an easy dinner that is a sure fire way to get in all of your veggies, and takes less than 30 minutes from start to finish. I’ve included the recipe below in case you want to hit save so you have it on hand for later. 1/2 cup onion, diced 6 to 10 clothes of garlic, diced 2 tablespoons olive oil (read below for oil free option) 1 tbsp dried sage 2 tablespoons vegan butter (I used @earthbalance) 1/2 cup red bell peppers, diced finally 3/4 cup baby button mushrooms, have 1/2 cup broccoli, diced finally 1 cup kale, shredded 1/4 cup frozen peas 1/4 cup sun-dried tomatoes, diced finally 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 cup nutritional yeast or vegan mozzarella 🔷 Begin boiling water in large pot. Be sure to add a pinch of salt to the water- this is for flavor and also keeps your pasta from sticking together. 🔷Once water reaches a boil, add pasta. Dice onions, garlic, and sauté with sage over medium heat in a large pan for 5 minutes. If you are oil free, you can sauté in veggie stock or aquafaba. 🔷 Add in butter at this stage, and diced mushrooms and peppers. 🔷 Add and sun-dried tomatoes, broccoli, kale, and peas, as well as spices. 🔷When pasta is finished cooking, drain all of the water except for 1/2 cup. 🔷Add 1/2 cup starchy water along with pasta to the large pan with veggies in it. 🔷Add in nutritional yeast or mozzarella at this point and stir until the sauce thickens. 🔷 I topped mine with hot pepper flakes and parsley, but you can also top with more cheese, pinenuts, fresh tomatoes, etc. We also used beyond sausage or protein, but this pasta would be awesome with white beans, chickpeas, or tempeh. Simply cook them in the pot along with all of the veggies to absorb that flavor. Let me know if you try this!

Homemade veggie burgers with red pepper jam and crispy Brussels sprouts || Who doesn’t love a black bean sweet potato burger? These had a great texture and held together perfectly on the grill. I topped them with vegan feta, red onions, collard greens, vegan mayo, and a red pepper jam that I made by boiling down some older looking red peppers, adding a pinch of sugar and @kartago_harissa. ✨I am including the recipe for the burgers below in case anybody would like to click save to have on hand for later. ▫️2 cups roasted sweet potatoes ▫️1 1/4 cup cooked rice ▫️1/2 cup black beans, drained ▫️1 cup roasted cauliflower ▫️1 cup roasted eggplant ▫️1/2 cup peas ▫️1/2 cups corn kernels ▫️1 cup walnuts ▫️1 teaspoon liquid aminos or soy sauce ▫️3/4 teaspoon salt ▫️1/3 teaspoon pepper ▫️1 teaspoon paprika ▫️1 tablespoon flax seeds ▫️1 tablespoon garlic powder roast the eggplant, cauliflower, chopped sweet potatoes on a baking sheet at 400° for 30 minutes. I used leftover rice from takeout, but you can boil rice and use that if you’d like. Toss all ingredients into a food processor or blender, then form into patties and bake at 350° for 25 minutes in the oven or on the grill. For the brussels sprouts the recipe is: ▫️about 15 brussels sprouts cut in half ▫️2 teaspoons olive oil ▫️1/2 teaspoon salt ▫️1/2 teaspoon pepper ▫️1/4 teaspoon crushed red peppers ▫️1/4 teaspoon oregano ▫️1/2 teaspoon garlic powder ▫️1 teaspoon onion powder ▫️1 teaspoon brown sugar Toss in olive oil and spices, then pan crisp or roast in the oven for 20 minutes at 400°.

20 minute healthy sweet potato cookies || Happy Fridaaaaaay!! Eat some cookies y’all, they’re good for you 😘 Link for the #recipea is in the bio.

Sun-dried tomato, cucumber, and chickpea picnic salad || Everyone keeps asking what they should bring to barbecues this summer, and I think this might be your answer. This is a super simple salad to rustle up, doesn’t spoil in the heat, and tastes delicious. I’m including the recipe in case you want to click save to have it on hand next time you’re headed to a cookout. 2 cups cooked Farro (or rice, orzo, quinoa, couscous, etc.) 2 cups cooked white beans 1 cup artichoke hearts, halved 1/3 cup onion, diced 1 cup sun-dried tomatoes, diced 2 cups cucumbers, diced 1 cup celery, diced 1 cup spinach, chopped 1/2 teaspoon pepper 1 teaspoon salt 2 tablespoons white vinegar 1 1/2 teaspoons garlic 1 teaspoon oregano I will have more step-by-step directions up on the blog tomorrow! Does this salad seem like something you would be interested in? What kinds of summer barbecue foods would you like recipes for? Enjoy your grilling!

Homemade sourdough with almond butter, Maca powder, kiwi, strawberry, and hemp seeds || So I think I missed toast Tuesday, but honestly every day is toast Tuesday in my house because I’ve been on a serious sourdough kick. If you check out my website, I have a ton of awesome bread recipes, but no sourdough recipes yet because I’m relatively new to the game. But honestly I’m in love. One of my friends dropped off a sourdough starter during quarantine, and there’s been no looking back since. I topped this toast with some almond butter I had mixed with @shopkarenberrios Maca powder. If you guys aren’t familiar with Maca, it’s a delicious Peruvian super food full of health benefits. It’s rich in antioxidants, and is a great source of protein, minerals, amino acids and is great for energy support, and has a rich nutty flavor.

Skinny sip tea with forget-me-not, hibiscus, Jasmine, rose, rosemary, and lemon|| Are you guys team tea? I remember having tea at my grandma’s house throughout my childhood, iced in the summer and hot in the winter, so it always carries a special memory for me. I love perusing tea shops on vacations and bringing home exotic flavors of loose leaf to remember the trip. @essencesiptea was so kind to let me try their incredible teas. This Skinny Sip tea clears toxins, reduces fluid retention, alleviates indigestion, reduces bloating, and targets existing fats. It uses traditional Chinese medicine principles and balances with natural herbs to nourish and cleanse your digestive system. Plus it is gorgeous to look at, which you know I’m all about. It tastes floral and delicate, and I am in love. If you’d like to try this tea, you can use my code chickpea_and_herb10 for 10% off your first order. #takeasip

Vegan chickpea ‘tuna’ on homemade potato bread, #recipea on the blog now || Such an easy, protein filled lunch, that’s even kid approved! Check the link in my bio to see how to make this meal. We had a great weekend celebrating Father’s Day. We drove to the mountains to visit my family, and saw some of my girlfriends from high school Friday night. We then went on a really great hike with the family on Saturday and did a bunch of grilling, because how else do you please dads? Then yesterday we saw my husband’s family and picked lots of fresh blueberries. Any suggestions for what I should do with them? How were your weekends, what did you do to celebrate?

Grilled apricot and okra kale salad with blackberries || Happy summer solstice! To celebrate, some of my foodie friends and I have gotten together and created some gorgeous summer dishes for you to feast your eyes on. Follow the hashtag #plantbasedsolstice to see more inspired summer meals that really celebrate the season! For this dish, I picked kale fresh from the garden, and then grilled apricots, okra, and corn with the husk on (let me know if you would like a tutorial on this!). I then added fresh blackberries, fresh red onion, vegan ricotta cheese, celery, kale sprouts, and avocado. I topped it with homemade seitan for protein and drizzled the whole thing with a vinaigrette made from olive oil, oat milk, poppyseeds, maple syrup, and garlic. This was such a fresh and fun meal, and I could eat it again and again. What are your favorite summer dishes?

Yield: 8-10

Author: Lauren Waterman, Chickpea & Herb
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Roasted Red Pepper Pasta Salad

Roasted Red Pepper Pasta Salad

A delicious pasta salad to bring to a picnic or party, or even as an accompaniment to a dinner salad.
Prep time: 15 MCook time: 15 MTotal time: 30 M

Ingredients:

  • 3 bell peppers
  • 10 cloves of garlic
  • 1/2 box elbow pasta
  • 1 cup chickpeas, rinsed and drained
  • 1 cup red onion, diced
  • 1 cup cherry tomatoes, quartered
  • 10-12 artichoke hearts, drained and halved
  • 1/3 cup sun dried tomatoes, diced
  • 1/4 cup fresh basil, diced finely
  • 1/4 cup nutritional yeast
  • 1/2 tsp salt
  • 1/4 pepper

Instructions:

  1. Place whole red peppers over flames of gas burning grill for five minutes on each side, or roast on a baking pan in an oven at 450° for 35 minutes. If roasting in an oven, you may also roast your garlic at this point. 
  2. Cut the tops off and scoop seeds out of your peppers. Place them in a food processor or blender. 
  3. Bring water to a boil and add a pinch of salt. Once boiling, add your pasta. You can use elbows, shells, penne, or whatever your favorite is. 
  4. While the pasta is boiling, if you have not roasted your garlic, you can brown it with a teaspoon of olive oil in a pan over high heat for about 10 minutes, or until you see char marks.
  5. When it is done cooking, blend in a blender or food processor with the roasted peppers until you have an almost puree consistency.
  6. Open a can of chickpeas, and drain. If you would like to make your own chickpeas from scratch, find my tutorial here. Add chickpeas to a large serving bowl. 
  7. Remove pasta from boiling water when it is done, and drain. Add to the bowl with chickpeas.
  8. Dice onion, slice cherry tomatoes, drain and slice artichokes, chop sun dried tomatoes and basil. Add to the bowl with chickpeas and pasta. 
  9. Add nutritional yeast, salt and pepper, and then stir. This is ready to serve hot or cold!
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Tag @chickpea_and_herb #recipea
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Comments

    • Lauren Waterman

      Good catch, Helen! Sorry about that – you can add it in when you add in the chickpeas. Hope you enjoyed this recipe!

      Reply

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