Description
A vibrant Mediterranean-inspired pasta salad featuring nutty romesco sauce, tender beans, and fresh vegetables in a creamy, smoky vinaigrette. Perfect for cookouts, potlucks, or quick weeknight meals.
Ingredients
12 oz pasta (penne or fusilli)
1 (15 oz) can cannellini beans, drained and rinsed
1 cup cherry tomatoes, halved
1 red bell pepper, diced
1/2 cup cucumber, diced
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
2 tbsp olive oil (finishing)
For the romesco sauce:
8 raw hazelnuts
1 cup roasted red peppers (canned or jarred)
2 cups chopped canned tomatoes
1 clove garlic
2 tbsp red wine vinegar (see note)
2 tbsp olive oil
1/2 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
Instructions
Toast hazelnuts in a dry skillet over medium heat until fragrant, 3-4 minutes. Cool and peel skins.
In a food processor, blend romesco ingredients with 1/4 cup water until smooth. Add more water if needed (sauce should be thick but blendable).
Cook pasta in salted boiling water until al dente. Drain and rinse under cold water.
Combine pasta, beans, tomatoes, bell pepper, cucumber, and red onion in a large bowl.
Gently toss with romesco sauce. Stir in 2 tbsp olive oil and fresh parsley before serving.
Notes
Substitute red wine vinegar with apple cider vinegar for non-alcoholic option
Use sunflower seeds instead of hazelnuts for nut-free version
Add 1 tsp maple syrup for a slightly sweet balance
Chill salad for 30 minutes before serving to enhance flavor
Store in airtight container in fridge for up to 3 days
- Prep Time: 15
- Cook Time: 10
- Category: Dinner
- Method: Stir-fry/Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 5mg