Roasted Pepper Pasta Salad
Smoky roasted peppers, creamy ricotta sauce, crispy chorizo, with a Mediterranean vibe, make this Roasted Pepper Pasta Salad the perfect summer-ready meal. Delicious hot or cold!
Equipment
- Large pot (for boiling pasta)
- Baking tray or grill (for roasting peppers)
- Mixing bowl with lid or tub (for steaming peppers)
- Frying pan (for crisping chorizo)
- Blender or food processor (for making the sauce)
- Chopping board + knife
- Large mixing bowl (for tossing the salad)
- Spatula or salad servers
Ingredients
- 250 g pasta short shapes like fusilli or rigatoni
- 4 kapia or bell peppers whole, for roasting
- 100 g salad leaves baby spinach, rocket, or mixed leaves
- 100 g chorizo diced
- 150 g ricotta
- 1 garlic clove
- 3 tbsp olive oil divided (2 tbsp for the sauce, 1 tbsp for pasta)
- 1 tsp salt & pepper to taste
- 100 g pitted olives
- 100 g sundried tomatoes drained and sliced
- 1 handful fresh basil leaves torn
- 2 –3 tbsp toasted pine nuts optional, for topping
Instructions
Roast the peppers
- Roast the peppers whole on a BBQ, gas flame, or in a hot oven (220°C/430°F) for 15–20 minutes until blackened and blistered.
Cook the pasta
- Cook the pasta in salted boiling water (1 tbsp salt per liter) for 12–15 minutes, or according to package instructions. Drain and toss with 1 tbsp olive oil to prevent sticking. If making ahead, cover and refrigerate overnight.
Steam and peel peppers
- Transfer hot peppers to a covered bowl or tub to steam for 5–10 minutes. Once cool enough to handle, peel off skins and remove cores and seeds.
Crisp chorizo & chop sundried tomatoes
- In a dry pan over medium heat, crisp the diced chorizo for 3–5 minutes. Drain on kitchen paper and set aside. Slice the sundried tomatoes in smaller pieces.
Make the sauce
- In a blender or food processor, combine the roasted pepper flesh, ricotta, garlic, 2 tbsp olive oil, and a good pinch of salt and pepper. Blend until smooth and creamy.
Assemble the salad & serve
- Toss the pasta with the roasted pepper sauce until coated. Add olives, sundried tomatoes, and salad leaves. Mix well.
- Top with crispy chorizo, toasted pine nuts (if using), and fresh basil.
- Serve warm or chilled. Enjoy!
Video
Notes
• This dish works beautifully hot or cold — it’s ideal for packed lunches or picnics.
• No chorizo? Try crispy chickpeas or roasted nuts for a vegetarian alternative.
• Store leftovers in an airtight container in the fridge for up to 3 days.
• Jarred roasted peppers can be used in a pinch, you will need at least 200 g of drained roasted peppers.
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