This Roasted Crimson Pepper Pasta Salad is ideal for an excellent easy, plant primarily based twist on a creamy pasta salad! This may be prepared in lower than quarter-hour (with the assistance of store-bought roasted bell peppers). It’s flavourful, creamy, and protein-packed due to delicate tofu and edamame. Whether or not you want a fast lunch, a aspect to your subsequent BBQ, or a excessive protein meal prep, this recipe has your again.

Why You’ll Love This Recipe!

Vegan & Gluten-free: This recipe is totally plant-based and could be simply made gluten-free by utilizing gluten-free pasta.

Vibrant & Customizable: Be happy to make use of plenty of completely different greens, and change issues up as desired!

15‑Minutes (Or Much less) Recipe: Utilizing store-bought roasted bell peppers, this recipe is extremely fast and straightforward.

Creamy Plant Based mostly Sauce: By utilizing tofu, it’s straightforward to create a deliciously creamy but dairy-free sauce.

Protein‑Wealthy: With tofu and edamame beans (and an non-compulsory excessive protein pasta), this recipe is excessive in plant-based protein!

Meal Prep Pleasant: Nice to make prematurely for a meal prep.

Recipe for Roasted Crimson Pepper Pasta Salad

This plant‑primarily based roasted crimson pepper pasta salad can take lower than quarter-hour to throw collectively!

All you want is a few pasta (reminiscent of fusilli or penne), jarred or “home made” roasted crimson bell peppers (see directions on how one can roast them your self), delicate or silken tofu, dietary yeast, lemon juice, garlic powder, and salt to make the creamy roasted pepper sauce. Then toss in diced crimson onion, cucumber (or mini cucumbers), recent bell pepper, edamame (for that additional protein) and recent parsley!

Be happy to swap, add, or omit any veggies primarily based on what you’ve got readily available and customise to your liking. Different greens that may work nice on this recipe could be diced carrots and celery and even some recent cherry tomatoes. When you’re feeling a heat dish, you may additionally heat up the sauce and as an alternative of recent greens, you may add in some roasted veggies reminiscent of roasted broccoli or zucchini.

The recipe could be made gluten-free utilizing gluten-free pasta.

Substances for Roasted Crimson Pepper Pasta Salad (Vegan)

• Pasta (e.g., fusilli, penne, or rotini)
• Roasted crimson bell peppers (jarred or home made)
• Smooth or silken tofu
• Dietary yeast
• Lemon juice
• Garlic powder
• Salt
• Crimson onion, diced
• Cucumber (or mini cucumbers), seeded & diced
• Contemporary bell pepper, diced (non-compulsory)
• Edamame (non-compulsory protein)
• Contemporary parsley, chopped (non-compulsory)

Tools wanted

Giant pot for pasta

Knife and slicing board

Blender or meals processor

Baking sheet (if roasting peppers)

Oven (if roasting peppers)

Giant mixing bowl

Measuring cups & utensils

How To Make Roasted Crimson Pepper Pasta Salad

If you’re utilizing jarred roasted bell peppers, transfer onto the following step. If you’re roasting the bell peppers your self, preheat the oven to 425 °F (220 °C). Reduce 4 entire crimson peppers in half and seed. Place them a parchment-lined baking sheet and roast for 20-25 minutes at 425 °F till blistered and the edges start to char.

Prepare dinner the pasta of your alternative in response to directions. As soon as pasta is cooked al dente, drain the pasta and rinse it beneath chilly working water till it’s utterly cool. Whereas the pasta is cooking, put together your greens by dicing a crimson onion, slicing and seeding a cucumber (or mini cucumbers), and, for those who like, dicing a recent bell pepper and roughly chopping some recent parsley. When you’re utilizing edamame, put together that as nicely by thawing, if frozen. Add all these components (as soon as ready) into a big mixing bowl.

Subsequent, to make the creamy roasted crimson pepper sauce: merely add your jarred or home made roasted crimson peppers in a blender with delicate or silken tofu, dietary yeast, lemon juice, garlic powder and salt. Mix till utterly clean, scraping down the edges if wanted. Pour the combination into the big mixing bowl, together with all the opposite components, and blend till all the things is nicely coated. Add salt and pepper (or another seasonings) to style.

You possibly can serve the salad immediately or cool it within the fridge for 10–quarter-hour to let all the things come collectively. If you’re meal prepping this or making it advance, retailer it in an hermetic container for as much as 4 days within the fridge. This can be a nice dish to meal prep prematurely!

• Giant Pot for boiling pasta

• 1 Giant Mixing Bowl

• Knife

• Slicing Board

• Measuring cups & spoons

• Spatula

• Blender or Meals Processor

• Baking sheet (if roasting peppers) non-compulsory

• 340 grams Dry Pasta of alternative reminiscent of fusilli, penne or ritini
• 4 entire Roasted Crimson Bell Peppers jarred or home made – see directions
• 300 grams Smooth or Silken Tofu round 1 block
• 1/4 cup Dietary Yeast
• 1 tbsp Lemon Juice
• 1 tbsp Garlic Powder
• 1 tsp Salt extra to style
• 1/2 Crimson Onion diced
• 1 giant Cucumber (or 2 mini cucumbers) seeded & diced
• 1 entire Contemporary Bell Pepper (non-compulsory) diced
• 1 cup Shelled Edamame (non-compulsory)
• 1/4 cup Contemporary Parsley (non-compulsory) chopped finely

• If you’re utilizing jarred roasted bell peppers, transfer onto the following step. If you’re roasting the bell peppers your self, preheat the oven to 425 °F (220 °C). Reduce 4 entire crimson peppers in half and seed. Place them a parchment-lined baking sheet and roast for 20-25 minutes at 425 °F till blistered and the edges start to char.

• Prepare dinner the pasta of your alternative in response to directions. As soon as pasta is cooked al dente (round 8-10 minutes), drain the pasta and rinse it beneath chilly working water till it’s utterly cool.

• In a blender, mix roasted bell peppers, delicate/sillken tofu, dietary yeast, lemon juice, garlic powder and salt. Mix till clean and modify seasoning to style, if wanted.

• In a big mixing bowl, add the cooked and cooled pasta, the creamy sauce, edamame and diced crimson onion, cucumber and bell pepper. Combine all the things nicely and add salt and/or pepper to style.

• Prime with chopped recent parsley and luxuriate in salad immediately or cool it within the fridge for 10–quarter-hour to let all the things come collectively.

• If you’re meal prepping this or making it advance, retailer it in an hermetic container for as much as 4 days within the fridge. This can be a nice dish to meal prep prematurely!

To make this recipe gluten-free, merely use gluten-free pasta.
Be happy to swap, add, or omit any veggies primarily based on what you’ve got readily available and customise to your liking. 

Energy: 435kcal | Carbohydrates: 77g | Protein: 21g | Fats: 5g | Saturated Fats: 1g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 1g | Sodium: 609mg | Potassium: 712mg | Fiber: 6g | Sugar: 6g | Vitamin A: 380IU | Vitamin C: 11mg | Calcium: 92mg | Iron: 3mg

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