Ingredients
Scale
- 6 (150 g or 4 oz) mini sweet peppers, halved and de-seeded
- 6.5 oz (180 g) cherry tomatoes, whole
- 2 medium shallots, sliced lengthwise
- 3–4 garlic cloves
- Kosher salt
- Olive oil
- 8 oz (225 g) dry fusillotti or any similar pasta
- 1/2 cup (86 g) finely minced sun-dried tomatoes
- 1/2 cup (18 g) packed basil leaves
- 3 tbsp (30 g) lemon juice
- 3 tbsp (32 g) olive oil (use oil from sun-dried tomatoes)
- 1 tbsp (11 g) honey
- 1 tsp Italian herbs
- 1 tsp Aleppo pepper
- 1 tsp kosher salt (start with 1 tsp and adjust as needed)
Instructions
- Roast the veggies. Line a sheet pan with parchment paper and place all the veggies – peppers skin-side up. Toss in olive oil and kosher salt, then roast at 450°F for 25-30 minutes or until slightly charred. Remove cherry tomatoes early if needed.
- Cook the pasta in salted water according to package instructions. Drain and rinse, then transfer to a bowl.
- Slice the roasted peppers and shallots, mince the sun-dried tomatoes, and add them to the pasta along with cherry tomatoes and basil.
- Make the vinaigrette by whisking lemon juice, olive oil, honey, Italian herbs, Aleppo pepper, and salt. Smush roasted garlic into the dressing.
- Toss the salad with the dressing, adjust salt, and serve.
Notes
- Slice garlic clove tops before roasting for easy squeezing.
- Overcook pasta slightly as it firms up when cold.
- Adjust salt to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Pasta Salad
- Method: Roasting, Boiling
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg