Last Minute Roasted Red-Pepper Pasta Salad
A favorite from the summer season section of my new book — this is a salad that can be thrown together at the last minute and utilizes many ingredients that you will already have on hand. I adore summer pasta salads and this one is picnic-ready as it packs up and lasts well for a trip to the beach or countryside. This is also a great salad because it is a mix of pantry staples like sweet roasted red peppers and jarred artichoke hearts … with fresh ingredients of summer cherry tomatoes, arugula and herbs. It pairs well with grilled chicken breasts or spicy sausages.
Part 1 - Mise-en-place
Gather the basic ingredients:
Spaghetti pasta - one 16 oz package
1 12 oz/ 340 gram jar mixed roasted peppers
1 14 oz / 400 gram jar marinated artichokes
2-3 cups (about 12) halved cherry tomatoes
One bunch of arugula
1/2 cup / 6 oz French green olives
1 cup / 150 grams of crumbled feta cheese
Fresh oregano, basil and thyme
Salt & pepper to taste
Part 2 - Method
I use my favorite Roasted Pepper Quinoa pasta, made by Jardin Bio and I recommend using any ‘fancy’ pasta like tomato and basil or parsley-garlic spaghetti. Follow the instructions on the pasta package to cook in salted water and then drain and rinse with cool water.
Part 3 - Bringing it all together
Now for the fun part! Measurements for the ingredients are suggested, but by all means, if you love artichoke hearts or don’t care for olives — create your pasta salad to taste!
The main thing here is to make sure your ingredients are similar in size. So chop the roasted peppers as needed and you may want to dice the artichoke hearts.
The ‘dressing’ part is created by drizzling some of the liquid from the roasted peppers and artichoke hearts. The roasted peppers are normally jarred in olive oil and the marinade for the artichoke hearts is normally acidic. So the dressing that you make is also dictated by your taste. Just be sure not to over-do-it as you don’t want the pasta to have too much dressing. It should be lightly dressed and fresh!
Once you assemble the salad (I love creating it on a large platter to show off all of the gorgeous ingredients!) you can keep it in the fridge for a day or two if needed. Sprinkle on the feta and fresh herbs right before serving.
My new book …
French Kitchen Lessons - Recipes & Stories from Normandy’s Rabbit Hill Farm is coming to bookshops everywhere in autumn 2024! Order your copy now from your favorite online bookseller!
TIPS:
This pasta salad definitely has make-ahead potential. Just be sure to cook the pasta al-dente so that even it soaks up the ‘dressing’ it will not be soggy. I would hold off on adding the feta until you are ready to eat it, along with a last minute sprinkle of fresh herbs.
About the Author
Cat Bude is a cookbook author, writer, photographer & foodie living on a farm in Normandy called Rabbit Hill. She loves to frequent local French markets and hosts and teaches both online and in-person cooking classes. She is also an entrepreneur and business owner with an online shop that features French culinary and vintage items.
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