Romesco Pasta Salad
By Karlee Flores
Romesco Pasta Salad
By Karlee Flores
Yield/Serves:
Makes 8-10 servings
For the Romesco sauce
For the pasta
- 1 roasted red pepper
- 15 ounces canned San Marzano tomatoes
- ½ cup soaked almonds (soaked overnight)
- 1 tablespoon smoked paprika
- 1 teaspoon kosher salt
- ⅓ cup olive oil
- ⅓ cup red wine vinegar
- 6 garlic cloves
For the pasta
- 1 package short pasta
- 1 cup green olives, halved
- ½ cup parmesan, cubed small
- 1 cup cherry tomatoes, halved
- ½ cup pine nuts, toasted
Cook pasta to package directions. Run the pasta with cold water to bring to room temperature. Place in a large bowl, drizzle with olive oil and set aside.
To a food processor, add the roasted red pepper, San Marzano tomatoes, soaked almonds, smoked paprika, salt, olive oil, vinegar, and garlic cloves. Puree on high until a creamy sauce appears, about 2 minutes.
Add the sauce to the cooked pasta with the olives, parmesan, cherry tomatoes and pine nuts. Toss together until the pasta is completely coated.
Place in the fridge to cool for 2 hours before serving.
Enjoy!
To a food processor, add the roasted red pepper, San Marzano tomatoes, soaked almonds, smoked paprika, salt, olive oil, vinegar, and garlic cloves. Puree on high until a creamy sauce appears, about 2 minutes.
Add the sauce to the cooked pasta with the olives, parmesan, cherry tomatoes and pine nuts. Toss together until the pasta is completely coated.
Place in the fridge to cool for 2 hours before serving.
Enjoy!