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- Dish type
- Vegetable salad
- Tomato salad
This sauce is easy to prepare and makes a great summer pasta meal. Ripe tomatoes, fresh basil and garlic are key.
49 people made this
- 12 plum tomatoes, finely chopped
- 3 cloves garlic, minced
- 1 red pepper, seeded and chopped
- 20 fresh basil leaves, torn
- 110ml (4 fl oz) olive oil
- 1 teaspoon salt
- freshly ground black pepper to taste
- 500g pasta of your choice
MethodPrep:20min ›Cook:10min ›Ready in:30min
- In a large bowl, stir together the tomatoes, garlic, red pepper and basil. Drizzle with olive oil, and season with salt and pepper. Mix well, and let stand for at least one hour at room temperature to meld the flavours.
- Cook pasta according to packet instructions. Drain, and toss with sauce.
Reviews & ratingsAverage global rating:(17)
Reviews in English (12)
This is very good - an excellent summer meal. Fast, easy and fresh. A splash of white balsamic, a pinch of sugar and a pinch of red pepper flakes would take this over the top. I would also think that a healthy sprinkling of Parmesan would be wonderful.-10 Aug 2012
I have been making this for years, using most of the ingredients for a Greek rustic salad [except cucumber], but chopped more finely. I like to sprinkle with some feta [or similar cheese] crumbled with a fork.-20 Aug 2012
It was great, my daughter-in-law loved it, cooked it for my son too. I added black olives and served with garlic bread.-28 Aug 2003
Roast Pepper & Sundried Tomato Pasta Salad (M&S copycat recipe)
I usually take my own lunch to work, but occasionally I have to pop out and buy something.
I really enjoy Marks and Spencer sandwiches and pasta salads. Believe me, this is lunchtime haute cuisine in Dundee, especially if you only have half an hour to purchase and eat said lunch!
Penne with Zucchini and Red Bell Pepper
I’ve got a another simple pasta recipe to show you in this video. Here, I combining Penne pasta, with a "sauce" made with zucchini, red bell pepper, garlic and shallot. This recipe is the ultimate in NoRecipeRequired , as the ingredients are so flexible you can swap anything in or out. It’s really the techniques that make the dish great. If you don’t like zucchini, use eggplant, tomato, carrots….just about anything, and as long as you make sure the flavors are in balance, the pasta is cooked right, and seasoned well, you’re going to end up with a tasty, easy, and healthy pasta recipe. Oh yeah, as a side benefit, you can make this recipe is less than 40 minutes from the time you get hungry. Hope you enjoy it as much as I do.
Recipe overview and Keys to Success
To make the best Penne with Zucchini and Red Pepper you need to know just a few things:
- Make sure the penne is cooked to al Dente. Check it a couple minutes before the directions on the box. And the only good way to test…is to taste.
- Once cooked, toss the pasta in the pan with the vegetables for a few minutes. This allows the penne to soak up some of the flavors and make a composed dish, rather than vegetables on top of pasta.
- I also like to keep the zucchini and red pepper al dente rather than soggy. So don’t start them too early. Or if they are getting too cooked, remove them from the pan to wait for the pasta.
- Watch the garlic carefully. Finely chopped garlic can burn quickly and the taste gets bad. You can either add it later than the shallots and other vegetables, or just make sure to watch the heat
- Finally, the real key to this pasta recipe if balance. So taste before you serve. If it’s bland, it probably just needs more seasoning….but you can also add more cheese, lemon juice or herbs.
- Half cup of julienned zucchini
- Half cup of julienned red bell pepper
- 2 garlic clove minced or finely chopped
- 1 large shallot sliced
- 4 tablespoons parmesan cheese
- 2 tablespoons butter
- 2 tablespoons chopped fresh basil
- Olive oil
- While you bring a pot of salted water to the boil, prep your vegetables
- Once boiling, drop the penne and stir (then stir every few minutes)
- Heat a sauté pan over medium heat until hot, and add olive oil to coat
- Add the shallots, red pepper and zucchini to the pan, season with salt and pepper, and toss to combine. Add the garlic after a minute or so
- Continue to cook until just softened if the vegetables are ready before the pasta, you can turn off the heat to wait for the pasta (don’t overcook the vegetables)
- Once the pasta is al dente, drain it, and then toss with the vegetables
- You may need to add a bit more olive oil to keep the penne from sticking
- Reseason with salt and pepper and continue to cook for 2 – 3 minutes, tossing occasionally
- Add the butter, the chopped basil, and half the parmesan cheese turn off the heat
- Toss again to combine everything, then taste the pasta
- Re-season if needed
Serve the penne up in nice pasta bowl, sprinkle a bit more parmesan cheese over the top and you are good to go.
Wine Recommendation: I think a simple chardonnay would go wonderfully with this Penne recipes. But if you want something a bit more exotic, reach for a Viognier from the Rhone region in France. The recipe, with the basil, zucchini and red pepper leans a bit in the direction of Provence, and a wine from the same area would go very nicely.
- 1 package (16 ounces) penne, rotini or fusilli pasta
- 5 Cups assorted vegetables, such as broccoli florets, sliced carrots, bell pepper strips, cherry tomato halves and red onion slices
- 1 bottle (8 ounces) Italian or ranch salad dressing
- 1/4 Cup McCormick Perfect Pinch Salad Supreme
Cook pasta as directed on package. Rinse under cold water drain well.
Place pasta and vegetables in large bowl. Add dressing and seasoning toss gently to coat. Cover.
Refrigerate at least 4 hours or until ready to serve. Toss before serving.
- Bring an 8-quart pot of well-salted water to a boil over high heat.
- Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the tomatoes, zucchini, bell pepper, garlic, 2 tsp. salt, and 1/2 tsp. pepper and cook, stirring occasionally, until the vegetables are barely tender, about 7 minutes. Pour in the heavy cream and simmer until it thickens and coats the back of a spoon, about 7 minutes. Stir in the cheese, basil, and lemon zest.
- Meanwhile, boil the pasta according to package directions until al dente.
- Drain the pasta and return it to the pot. Pour in the sauce and toss until the pasta is evenly coated. Season to taste with salt and pepper, sprinkle with additional cheese, and serve.
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Roasted red pepper and tomato salad
This warm salad of red bell pepper and tomatoes is perfect for any meal. You can have it for breakfast on toast or for lunch or dinner as a side. You can also make this recipe in only seven minites in a pan. You can also make in large portions and re-heat later and still enjoy it.
Red bell peppers are perfect for this because they are sweet and full of flavor. Orange and yellow bell peppers also work for this recipe so you can add them to the red ones. I have made this salad both in the oven and on the stovetop but I enjoyed it either way. It’s a perfectly healthy salad it sits got low calories too.
You can make it with some butter if you want a strong buttery flavor. I marinated with some ground garlic and onion or garlic powder and onion powder. Dried mixed herbs also add nutrients and yumminess to this healthy salad. Garlic is also needed to add some flavor and deliciousness to this meal.
Creamy Red Pepper Pasta with Blistered Tomatoes
Literally one of the best sauces I have ever tried! Sooooooooo good!!
This recipe is sponsored by DeLallo
This (vegan) creamy roasted red pepper pasta is just such a gift.
It wins all categories: creamy, amazing texture savory, rich taste shortness of ingredient lists versatility ease of preparation nutritional punch.
We’ve done the creamy red pepper sauce thing before, a few times – like here, with cashews and roasted cauliflower, and here, with almond milk and zucchini noodles, and here, with the butter and fettuccine and shrimp. But this version is special because it sees us just as we are in this moment:
- at the very end of summer with some lingering peak-season produce.
- wanting to eat well.
- needing food to be easy.
- craving straight-up comfort food.
Whenever I share a short-ingredient-list recipe, I always like to emphasize the importance of the quality of ingredients. These few ingredients are the MVPs that are going to carry the weight of all your simplest, most beautiful recipes.
GOOD olive oil, QUALITY pasta, ACTUALLY DELICIOUS jarred roasted red peppers.
You know we love DeLallo and you know right now that I’m going to recommend DeLallo staples for this recipe.
No, scratch that. I’m going to recommend just making a once or twice annual pasta-loving, joy-bringing, pantry-stocking online order of DeLallo products. Picture this: one order, a shipment of authentic Italian pastas and olive oils and vinegars and antipasti-type yummies, delivered to your door so you can pull together quality meals on the fly and don’t have to think about it for the whole season ahead. Yeah? (Here’s the link if you want to just pasta window shop.)
Brand allegiance aside, I can’t say enough good things about this creamy red pepper pasta situation.
It’s full of flavor, it is adored by me (for it’s flavor, texture, and nutrition, and ease of prep), by my husband Bjork (for having a super satisfying creamy sauce), by my toddler (for being fun to eat), and by my sister (for being totally vegan).
Speaking from experience, it has all the makings of a weekly staple recipe that is both feel-good for the body and crave-able for the tastebuds. ♡
Sundried Tomato Pasta Salad
In a blender combine sundried tomatoes, garlic, salt, pepper, and vinegar until tomatoes are chopped. Continue blending while drizzling in olive oil until mixed together.
Cook pasta according to package directions. Drain and rinse with cold water until no longer hot.
Pour 2/3 of the dressing over the pasta. Add olives and toss together. Add remaining ingredients, tossing together and adding more dressing until the salad is coated to your liking.
Serve on a big platter with an extra sprinkling of Parmesan cheese.
Okay, now that that&rsquos over with, let me show you my favorite chick food pasta salad&mdashthe one I always make on Fourth of July. I used to make a pasta salad in the summertime that consisted of radiatore (a delightful and fun short pasta), halved cherry tomatoes, whole basil leaves, olive oil-red wine vinegar dressing, and tons of grated Parmesan. Oh, I loved that pasta salad. It was cold and fresh and wonderful. And simple and plain and delicious.
Then Barefoot Contessa came into my life. And she showed me this pasta salad, which had tomato and basil, too&hellipbut the dressing had a sundried tomato base, which added a whole new depth of flavor. She put cubes of fresh mozzarella in her pasta salad, which I happen to love&hellipbut which menfolk &rsquoround these parts unfortunately mistake for tofu and avoid like the plague. So I generally don&rsquot go there.
Not that the men even eat this salad anyway. They don&rsquot. They&rsquore way too busy putting jalapeno poppers on their cheeseburgers and trying to figure out the cattle market.
This pasta salad is the child born of those two parents. Tangy sundried tomato dressing is poured over corkscrew pasta and allowed to settle into the grooves and crevices. Tomatoes and olives are added in. Plenty of Parmesan is the icing on the cake. I love this pasta salad so much, and it&rsquos even better the next day.
How to Make Cold Pasta Salad
- Make the dressing! Place the basil, garlic, olive oil, lemon juice, sugar, salt, and pepper in a food processor and pulse until smooth. There should be no large chunks of anything! Set aside or in the fridge until needed.
- Place a large pot of salted water over high heat and bring it to a rolling boil. Cook the pasta according to package instructions. But make sure you pull it off when it’s still al dente.
- In the meantime, prep the remaining ingredients. You’ll want to slice the cherry tomatoes in half thinly slice the basil and thinly slice the red onion. Set these ingredients to the side.
- Remove the mozzarella cheese balls from the oil and set them aside, too.
- When the pasta has finished cooking, drain it and rinse under cold water until cool, about 1 minute.
- Place pasta in a large mixing bowl. Then add the dressing to pasta and toss. Next add the tomatoe mixture and mozzarella balls. Toss well to combine.
- Serve at room temperature, or chill until needed.
Just made this! It's quick and easy and delicious. I thought the combo of corn and pasta odd, but decided to try anyway. Glad I did!
LINDALOU26 FROM LOS ANGELES, which recipe do you recommend? I looked up and there are tons from that site :). Thanks, Rev. Sylvia
This is a wonderful, versatile summer pasta salad that can be used for many occasions -- dinner, lunch, picnics, BBQs, whatever you please! I made it basically as is and we really enjoyed it for a light dinner but you could revise it a number of ways to suit your tastes and needs. I'm keeping this one on hand for future reference!
This is one of my favorite late summer recipes. I do a few things differently than the recipe. I mix up the sauce ahead while skipping the vinegar since the tomatoes provide acid. I also toss the pasta directly into the sauce after draining then serve it while still warm or leave it at room temperature. It is a great way to showcase in season corn and tomatoes because their flavors shine through.
A great light summer pasta salad. Thought it was great -added some fresh mozarella as we had some handy - loved it. Iɽ say it is a 3.5 forks (I save the 4 forks for amazing.)
Delicious summer salad. I bought some expensive tomatoes from the market that really made this salad taste great. I would definitely make it again.
Flavorful and simple with fresh in season ingredients. I'm not a fan of pasta salads but I would fix this one again. I prepared it exactly as directed as I usually do any first time recipe and don't think I would change anything next time. I wouldn't make it without fresh tomatoes, corn and basil though.
Redact: Would keep same amount of vinegar as it gets absorbed into pasta and becomes a lighter sweeter flavor.
This is a great summer salad! Fresh and tasty, lots of flavor. I found 2 ears of corn was more than enough. Used cherry tomatoes and halved them. Might cut down a tad on vinegar next time.
So fast, easy and good. Does not even need the cheese. You can add some beans to boost the protein if you feel like it.
I thought this recipe was very mediocre. If you're looking for a great tomato corn salad recipe, Epicurious has the Tomatoe Corn salad with Cilantro dressing that is amazing
This pasta salad gets rave reviews when I serve it! My picky husband likes it because it has no onions. It's a rare pasta salad that doesn't have onions but you don't miss them in this recipe. I use rice wine vinegar as others have suggested and I throw in a handful of shredded mozzerella because the kids like it. It's a really pretty, summery salad!
I forgot to add that I would wait to add basil until the end. I found the warm pasta and corn wilted it a bit.
I really enjoyed this recipe. I did follow others' suggestions and used 5 tablespoons rice wine vinegar for a double batch (thus reducing by 1/2) and thought it turned out great. I also sauteed the garlic and added the corn rather than using raw garlic. I like garlic so maybe could have even added more. I used fresh corn and only 20oz of tomatoes (1/3 less than recipe) as I quartered them and it seemed plenty. I added lots of salt and pepper. Yum!
My husband and I both really enjoyed this. As others suggested I used rice vinegar (as that is what I had on hand) and used a 2:1 ratio for the oil to vinegar. isn't that the usual? Very good and we will definitely make this often. Would easily accomodate any fresh or grilled veggies/chicken/tofu you like.
This was delicious! I happened to have some pesto that Iɽ made earlier in the week so I used it in the dressing but the ingredients and ratios were the same so not really a change. I did add some grilled chicken breast, which we thought was a nice addition, but we would have loved this without the chicken.
WOW. This was by far the best pasta salad I have ever had. The flavor was absolutely amazing and I loved it! I did add a few ingredients. avacado, cucumber, and a can of olives. I'm sure it's fine without those things as well though. Thank you Epicurious for another great recipe(:
This is my new "Go To" Pasta Salad. With all the fresh summer flavors, my family cannot get enough of this. I always double it!
EASY and DELICIOUS! It was my first time making pasta salad, and I thought that this was pretty easy. Did what other reviewers did, sauteed the garlic and corn first, but used rice vinegar and extra virgin olive oil. The cherry tomatoes and basil are really important, it gave its color and spice! I also used bow tie pasta and added chicken thighs (marinated: dijon mustard, brown sugar, olive oil). Will definitely make it again!
I loved this recipe. I used 1/4 cup of basil because I thought 1/2 was too much but other than that, I loved it and will definitely make it again!
This recipe has potential, but 5 tablespoons of red wine vinegar is INSANE. My stomach is throbbing as I write this. I will try it again with 2 tablespoons of vinegar, and then I think it will be very good. I'm giving it 3 forks for its potential.
I personally thought this was the worst past salad I'v ever made. I doubled the recipe, and boy am I sorry, I have most of it left. The flavor was bland, I even added pine nuts and fresh mozzarella. Plus I roasted fresh corn, it just wasn't good. Usually, everything I make from Epicurious with over a 90% user rating is wonderful. Skip this salad and try something else.
I made the recipe almost exactly as is, the only modification being tri-color rotini instead of penne. It had a little too much vinegar for my tastes, but everyone else at my party absolutely loved it. Several people asked for the recipe as well. It's easy, quick and tasty. The fresh ingredients (especially basil) are a must don't try substitutions that might dilute the flavor. I unfortunately had to use Kraft parmesan cheese instead of fresh (fresh cheese is expensive and hard to find in China!!), so it lacked the nice bite of a strong parm.
Very easy, appeals to everyone, and delicious. Fresh corn and basil make the recipe! The tomatoes weren't in season yet so I used red pepper instead, and it was great. Also used only one garlic clove. Make sure you don't use too much pasta. I almost used a whole pound but the recipe is only for 1/2 lb. I wonder if that's why some people thought it was bland.
I had some friends over for a picnic and served it. Kids and adults loved it. I made it with rice vinegar instead and added chicken. I will definitively do it again.