Romesco Pasta Salad

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.

Course Main Course, Side Dish

Cuisine American, Mediterranean, Spanish

Keyword Romesco Pasta Salad

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 228kcal

Author Michelle

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.

Video

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