Spicy Roasted Red Pepper Pesto Pasta Salad | America's Test Kitchen
In the heat of summer, a cool pasta salad tossed with a light, fresh vegetable puree sounds like an appealing supper. Unfortunately, most such recipes turn out bland and dry.
Keywords
- Side Dishes
- Vegetables
- Salads
Ingredients
- 1 pound penne pasta or fusilli or campanelle
- Salt
- 1/4 cup ricotta cheese
- 1 1/4 cups jarred roasted red peppers, drained and chopped
- 1/2 cup slivered almonds, toasted
- 1/4 cup grated Asiago cheese
- 1/4 cup extra virgin olive oil
- 1 garlic clove, minced
- 2 tablespoons chopped fresh parsley leaves
- 1/4 teaspoon red pepper flakes
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