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If you’re craving a pasta salad that bursts with vibrant flavors and textures, look no further than this Roasted Pepper Pasta Salad with Mozzarella, Basil, and Toasted Almonds Recipe. It’s a delightful harmony of smoky roasted peppers, fresh creamy mozzarella, aromatic basil, and the satisfying crunch of toasted almonds, all tossed together with tender mezzi rigatoni. This recipe feels like sunshine on a plate and is perfect for everything from a casual lunch to a stylish summer potluck.
Ingredients You’ll Need
Each ingredient in this Roasted Pepper Pasta Salad with Mozzarella, Basil, and Toasted Almonds Recipe plays an essential role, offering a balance of flavors and textures that make the dish truly spectacular. From the sweetness of the roasted peppers to the nuttiness of toasted almonds, every component shines in its own way.
- Mezzi rigatoni (12 oz): These ridged pasta tubes hold onto the dressing and mix-ins perfectly for the best bite every time.
- Bell peppers (red & orange, 2, halved, stemmed and seeded): Roasting brings out their smoky-sweet depth and vibrant color.
- Garlic cloves (6, unpeeled): Roasting garlic softens the harshness and adds mellow warmth to the salad.
- Sliced almonds (1/4 cup): Toasted to add a lovely crunch and nutty flavor contrast.
- Extra-virgin olive oil (1/3 cup): The silky base that ties the salad together with richness and sheen.
- Lemon (1): Both zest and juice brighten the salad with fresh, zesty acidity.
- Bocconcini (8 oz): These small mozzarella balls bring creamy, fresh cheese goodness in every bite.
- Fresh basil (1 bunch, torn): Adds aromatic, herbaceous notes that lift the entire dish.
- Fresh ground pepper and sea salt: Essential seasonings that bring all the flavors into perfect harmony.
- Optional paprika and garlic powder (1 tsp each): For those who want an extra punch of smoky and garlicky goodness.
How to Make Roasted Pepper Pasta Salad with Mozzarella, Basil, and Toasted Almonds Recipe
Step 1: Cook the Pasta
First things first, preheat your broiler. While it warms up, bring a pot of generously salted water to a boil and cook the mezzi rigatoni according to the package directions. Once cooked al dente, drain and rinse under cold water to halt cooking immediately. Give the pasta a good shake to rid it of excess moisture, keeping it perfectly ready for the salad.
Step 2: Roast the Peppers and Garlic
Place the halved bell peppers cut-side down on a foil-lined broiler pan. Nestle the unpeeled garlic cloves around the edges. Broil everything for about 7 to 8 minutes until the peppers are beautifully charred and the garlic softens. This roasting step infuses the salad with a subtle smokiness that is just irresistible.
Step 3: Steam the Peppers
Once roasted, transfer the peppers to a bowl and cover it. This traps steam, helping loosen the skins for easy peeling in the next step. Let them rest covered for about 5 minutes — a simple but crucial step that makes peeling a breeze.
Step 4: Toast the Almonds
While the peppers are steaming, heat a dry skillet over medium-high heat. Toss in the sliced almonds and toast them, shaking the pan frequently, for about 4 to 5 minutes or until they turn golden brown and release their fragrant aroma. This adds a delightful crunch and deep nuttiness to the salad.
Step 5: Prepare the Garlic Paste
Squeeze the softened garlic out of its skins onto a cutting board. Sprinkle with about 1/2 teaspoon of salt, then mince and mash it into a smooth paste using the flat edge of your knife. This luscious garlic paste becomes a key flavor booster for the dressing.
Step 6: Peel and Slice Peppers
Peel the roasted pepper skins off—it should come off easily thanks to the steaming step. Slice the peppers into thin strips, then transfer all those gorgeous, tender strips into a large mixing bowl.
Step 7: Assemble the Salad
To the bowl of peppers, add your freshly made garlic paste and drizzle in the rich extra-virgin olive oil. Grate about a teaspoon of lemon zest directly over the bowl, then squeeze in all the lemon juice. Toss in the creamy bocconcini, torn basil leaves, toasted almonds, and cooked pasta. Season generously with salt and freshly ground pepper, and if you love a hint of smoky heat, add the optional paprika and garlic powder. Toss everything together gently for the perfect mix that’s bursting with flavor in every bite.
How to Serve Roasted Pepper Pasta Salad with Mozzarella, Basil, and Toasted Almonds Recipe
Garnishes
To really elevate your Roasted Pepper Pasta Salad with Mozzarella, Basil, and Toasted Almonds Recipe, consider sprinkling a few whole basil leaves or an extra handful of toasted almonds on top just before serving. A final drizzle of good olive oil or a light dusting of freshly cracked pepper adds a beautiful finishing touch that captures eyes as well as palates.
Side Dishes
This vibrant pasta salad pairs wonderfully with grilled chicken or fish, making it a fantastic side for summer barbecues or casual dinners. It also complements antipasto platters and fresh green salads, adding a colorful and tasty contrast to your meal.
Creative Ways to Present
For a charming presentation, serve the salad in a clear glass bowl so the layers of colorful peppers, mozzarella, and basil peek through. Alternatively, portion it into individual mini jars or bowls for picnics or lunchboxes. The bells of red and orange peppers bring so much life to the plate, it’s practically art on a fork.
Make Ahead and Storage
Storing Leftovers
This pasta salad keeps well in an airtight container in the refrigerator for up to 3 days. The flavors continue to develop, especially as the garlic and lemon infuse the ingredients, making leftovers just as delicious (if not better) than freshly made.
Freezing
Given the fresh basil and mozzarella, freezing this salad is not recommended as it can affect texture and flavor significantly. For the best experience, enjoy this Roasted Pepper Pasta Salad with Mozzarella, Basil, and Toasted Almonds Recipe fresh or refrigerated.
Reheating
If you’d like to enjoy this salad warm, gently heat it in a pan on the stove just until the cheese softens slightly. Avoid microwaving as it can make the mozzarella rubbery. Alternatively, enjoy it chilled or at room temperature for the freshest flavor experience.
FAQs
Can I use different types of pasta for this salad?
Absolutely! While mezzi rigatoni works wonderfully because of its ridges and tubular shape, other sturdy pastas like penne or rigatoni themselves can also carry the flavors well. Avoid delicate shapes that might get mushy.
Do I need to peel the roasted peppers?
Peeling the peppers creates a smoother texture and removes the slightly bitter charred skin, allowing the sweet roasted flavor to shine through. Though it’s an extra step, it definitely elevates this salad.
Can I substitute almonds with other nuts?
Toasted almonds add a lovely crunch without overpowering the other flavors, but you can also experiment with pine nuts, walnuts, or pistachios depending on your preference. Just toast them lightly to bring out their best.
Is it necessary to broil the garlic cloves unpeeled?
Yes, roasting garlic in the skin helps it cook evenly and become tender and sweet rather than burning or drying out. Once roasted, you easily squeeze out the soft garlic for the paste.
Can this salad be made vegan?
Definitely! Simply swap out the bocconcini mozzarella for a plant-based alternative or cubes of firm tofu marinated in lemon and herbs. The rest of the ingredients are naturally vegan and packed with flavor.
Final Thoughts
There’s something truly special about this Roasted Pepper Pasta Salad with Mozzarella, Basil, and Toasted Almonds Recipe that makes you want to make it again and again. Its gorgeous colors, layered flavors, and delightful textures come together to create a dish that’s as satisfying as it is beautiful. I encourage you to try it soon — your taste buds are in for a joyful treat!
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