This is such a simple recipe to make and it tastes really delicious. It’s also extremely colourful and great for an outdoor dinner. Peppers actually roast really well completely on their own without even being chopped up or brushed with oil.
Ingredients for roasted pepper pasta salad (serves 2):
– 4 peppers (not green as they taste different)
– 150g pasta
– A splash of olive oil
– 1 small packet of pumpkin seeds
– 1 small pot of pitted olives (e.g. one of the small ones from the Sainsbury’s Basics range)
Optional: Fresh herbs e.g. parsley, basil, or lemon thyme
1. Preheat the oven to gas 7 (220 C).
2. Chop the stalks off the peppers, pull out the white seedy part and tap out excess seeds. Place them whole on the baking tray, the bottom of them facing upwards. A brief warning, you may want to line your baking tray with grease proof paper as peppers roasted in this way can create a terrible mess on a baking tray! Roast for around 40 mins, turning once. Ideally, the skins want to be turning very brown by the time you remove them from the oven.
3. Meanwhile, bring a large saucepan of water to the boil, add the pasta and a little olive oil and simmer for around 10 mins, stirring occasionally. When the pasta is cooked, rinse, drain and set aside.
4. When the peppers only have about 5 mins left, scatter the pumpkin seeds on the tray around them and roast briefly, checking regularly that they’re not burning.
5. When the peppers are ready, remove the whole tray from the oven and run the peppers under some cold water. You can try to slip off the skins by inserting your finger under a puffy area of skin, but this isn’t too crucial.
6. Slice the peppers and add to the pasta along with the olives and seeds. You can add the herbs at this stage too if you’re using them. You may like to add a little olive oil although I found that the juiciness of the peppers made it moist enough.