Romesco Pasta Salad is a simple side dish that's packed with fresh vegetables and herbs and tossed in a homemade vinaigrette with a traditional romesco sauce base. It's easy to make and prep ahead, and a versatile dish for a weeknight dinner or cookouts and potlucks.
Romesco Pasta Salad
Romesco Pasta Salad is simply bursting with fresh flavor! It includes fresh veggies such as peppers and tomatoes, fresh herbs, beans for a little extra heartiness and protein, and a homemade fresh vinaigrette with a romesco sauce base.
After coming home from Spain where our youngest son had surgery, I was inspired to cook with some of the flavors we got to experience while we were there. I talk a little more about it in my Romesco Sauce and Spanish Paella recipes. But basically, we loved the food there and how fresh and flavorful everything was, and I wanted to bring that home to my American kitchen.
This Romesco Pasta salad is fresh, easy to make, and great to make ahead. It's versatile with both its ingredient add-ins as well as serving style. It works as a weeknight side, a main dish, or a dish for potlucks and cookouts.
Even my pickiest eaters enjoyed this pasta salad (I definitely didn't tell them how healthy it was 😉). For a simple and healthy, but unique dish for family and friends, this one can't be beat!
What Makes this Pasta Salad "Romesco"?
The dressing uses a homemade romesco sauce base, adding a touch of extra vinegar and olive oil to thin it out into a "vinaigrette" flavor and consistency. Then I added lots of fresh ingredients to toss into the salad that reminded me of our time in Southern Spain such as beans, tomatoes, and fresh herbs.
For more information on romesco sauce, as well as cooking tips, check out my full romesco sauce recipe, video, and tutorial here.
Romesco Pasta Salad Variations
- Cheese - I love this pasta salad with manchego cheese, a traditional Spanish cheese. Parmesan is a lovely substitute, though the flavors are very different. Mini mozzarella balls or even burrata would be delicious as well. Or even just shredded Italian cheese blend if you're in a hurry!
- Beans - I love the addition of beans to salad to make them extra hearty with more protein. I used basic white beans here, but lentils or cannellini, garbanzo, or kidney beans would all work great here as well.
- Fresh vegetables - as always, pasta salads are a great way to rid the fridge of any vegetables needing to be used up. Add some finely chopped broccoli or cauliflower, shredded carrots, shredded or chopped radishes, peas, or some chopped greens such as lettuce, spinach, or kale.
- Olive oil - For best results, I recommend using a high quality extra virgin olive oil. My absolute favorite olive oil is Garcia de la Cruz.
How to Serve Romesco Pasta Salad
Typically pasta salads, including this one, are served cool as a side dish for a potluck or cookout.
We also make this at home all the time for a simple side dish for multiple meals and even the main course! Serve it with chicken, fish, or anything on the grill.
More Pasta & Pasta Salad Recipes You'll Love
- Pizza Pasta Salad - simple pasta salad loaded up with all of your favorite pizza toppings including pepperoni, fresh veggies, and cheese in a zesty Italian dressing.
- Dill Pickle Pasta Salad - a creamy pasta salad loaded up with dill pickle flavor, including pickles and fresh dill, in a creamy dressing.
- Easy Feta Pasta Salad - a fresh pasta salad with fresh veggies, herbs, and of course, feta.
- Creamy Avocado Pesto Pasta - a simple, healthy pasta with fresh avocado and basil, delicious served warm or cool.
- Romesco Pasta - a simple pasta dish made with the same easy romesco sauce as this pasta salad, served warm and topped with manchego cheese.
Romesco Pasta Salad Video
Romesco Pasta Salad
Ingredients
Romesco Sauce
- 8 raw hazelnuts
- 8 raw blanched almonds
- 2 slices baguette
- ¼ cup plus 1 teaspoon olive oil divided
- 3 garlic cloves minced
- 1 teaspoon red wine vinegar
- 1 can (14 ounces) fire roasted tomatoes drained
- ½ cup jarred roasted red peppers drained
- Salt and pepper to taste
Pasta Salad
- 16 ounces rotini cooked to package instructions then drained and rinsed under cold water
- 1 can (15 ounces) cannellini beans drained and rinsed
- ¼ cup red wine vinegar
- ¼ cup extra virgin olive oil
- 1 tablespoon lemon juice
- 16 to 20 cherry tomatoes quartered
- 4 mini bell peppers sliced
- 3 green onions sliced
- 2 tablespoons fresh chopped parsley
- 2 tablespoons fresh basil torn or chopped if leaves are large
- ½ cup freshly grated Manchego or Parmesan cheese
- Salt and pepper to taste
Instructions
Prepare Romesco Sauce
- Heat a small skillet over medium heat. Toast almonds and hazelnuts until golden. Remove to food processor.
- In the same skillet over medium heat, heat the baguette slices on both slices until slightly toasted. Remove to food processor.
- Process nuts and baguette to fine crumbs in the food processor. Set aside.
- In a medium skillet over medium-high heat, add 1 teaspoon olive oil. Sauté garlic in oil until tender and fragrant.
- Stir in vinegar and nuts and baguette, and saute for about 4 minutes until fragrant and toasty. Remove from heat. Set aside to cool slightly.
- Add all of remaining ingredients, including sautéed garlic mixture to a food processor. Process until smooth. Set aside.
Assemble the Pasta Salad
- In a large mixing bowl, add all of the pasta salad ingredients. Gently toss and stir to combine.
- Pour romesco sauce over pasta salad, and stir again to combine.
- Add salt and pepper to taste.
- Serve topped with fresh parsley, and grated Manchego or parmesan.
Notes
- Use chickpea rotini or gluten free noodles to make it gluten free. Omit the cheese or use a dairy free cheese alternative to make it dairy free.
- Make Ahead: This pasta salad is best made ahead of time, at least 8 hours or up to 24 hours.
- Storage: Store leftovers covered in the refrigerator for up to 5 days.
Nutrition
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