Summer Romesco Pasta Salad
- RECIPE MAKES: 4 serves
- PREP TIME: 10 min
- COOK TIME: 20 min
This is the ultimate summer salad; pasta, fresh tomatoes, and basil, all brought together with an incredible, zingy sauce. Romesco sauce, originating in North-Eastern Spain, and was made to liven up the local’s ocean catches. Here we use it to take pasta salad to a new dimension…
Enjoy!
Cook pasta in a saucepan according to packet directions. Drain well. Return to saucepan. Meanwhile, prepare romesco sauce.
Place roasted capsicum strips, breadcrumbs, sundried tomatoes, garlic, red wine vinegar, paprika, salt and pepper into a blender or food processor. Starting on a low speed, and increasing as you are able to gain traction, process ingredients until just combined. Start to drizzle the olive oil into the blender, while it is still running. Blend until desired consistency (chunky, to creamy).
Set aside 1 ¼ cups for the salad, and store the remainder in an airtight jar, in the refrigerator (stays fresh for 7-10 days).
Add parmesan, romesco sauce, and oil to the pasta in the saucepan. Toss well to combine. Add tomato, and basil. Season with salt, and pepper. Toss gently to combine. Sprinkle with extra basil if desired.
Serve pasta salad warm or cold.
TOP TIPS
-Leftover romesco sauce has the power to bring together kitchen staples – try using it over cooked low protein rice, and vegetables, and turn them into a meal you are excited about!
-Try making your salad a little greener by adding a few blanched green beans or roasted zucchini slices. Delicious!
-If a little protein is needed with this meal, try replacing the low protein parmesan with a dairy free cheese providing a source of protein which needs to be counted (i.e., Damona Diary Free Cheese, Bocconcini). Not only may nutritional needs be met, but variety is increased. A salad option that never gets boring!
- 3 cups (240g) Mevalia low protein penne pasta
- ½ cup grated, low protein parmesan (i.e., BioCheese Dairy free Parmesano)
- 1 ¼ cups romesco sauce
- 1 ½ Tbsp extra virgin olive oil
- 250g cherry tomatoes, halved
- ¼ cup fresh basil leaves, plus extra to serve
- Salt and pepper, to taste
- 2 cups (450g) oil-packed-roasted capsicum strips, drained
- 1 cup (50g) low protein breadcrumbs
- ½ cup (120g) oil-packed sundried tomatoes, drained
- 2 large cloves garlic, peeled, quartered
- 1 Tbsp red wine vinegar
- 1 tsp smoked paprika
- ½ tsp fine sea salt, to taste
- Dash cayenne pepper
- ½ cup extra virgin olive oil
