This Roasted Pink Pepper Pasta Salad is ideal for a brilliant easy, plant based mostly 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 comfortable 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 might be simply made gluten-free through the use of gluten-free pasta.

Vibrant & Customizable: Be happy to make use of numerous totally different greens, and swap issues up as desired!

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

Creamy Plant Primarily based Sauce: Through the use of tofu, it’s simple to create a deliciously creamy but dairy-free sauce.

Protein‑Wealthy: With tofu and edamame beans (and an non-obligatory 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 Pink Pepper Pasta Salad

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

All you want is a few pasta (similar to fusilli or penne), jarred or “selfmade” roasted crimson bell peppers (see directions on the best way to roast them your self), comfortable 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 based mostly on what you have got readily available and customise to your liking. Different greens that might work nice on this recipe can be diced carrots and celery and even some recent cherry tomatoes. When you’re feeling a heat dish, you might additionally heat up the sauce and as a substitute of recent greens, you might add in some roasted veggies similar to roasted broccoli or zucchini.

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

Components for Roasted Pink Pepper Pasta Salad (Vegan)

• Pasta (e.g., fusilli, penne, or rotini)
• Roasted crimson bell peppers (jarred or selfmade)
• Gentle or silken tofu
• Dietary yeast
• Lemon juice
• Garlic powder
• Salt
• Pink onion, diced
• Cucumber (or mini cucumbers), seeded & diced
• Recent bell pepper, diced (non-obligatory)
• Edamame (non-obligatory protein)
• Recent parsley, chopped (non-obligatory)

Tools wanted

Giant pot for pasta

Knife and reducing board

Blender or meals processor

Baking sheet (if roasting peppers)

Oven (if roasting peppers)

Giant mixing bowl

Measuring cups & utensils

How To Make Roasted Pink Pepper Pasta Salad

In case you are utilizing jarred roasted bell peppers, transfer onto the following step. In case you are roasting the bell peppers your self, preheat the oven to 425 °F (220 °C). Lower 4 complete 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 selection in accordance with directions. As soon as pasta is cooked al dente, drain the pasta and rinse it below 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, in the event you like, dicing a recent bell pepper and roughly chopping some recent parsley. When you’re utilizing edamame, put together that as effectively by thawing, if frozen. Add all these elements (as soon as ready) into a big mixing bowl.

Subsequent, to make the creamy roasted crimson pepper sauce: merely add your jarred or selfmade roasted crimson peppers in a blender with comfortable 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 massive mixing bowl, together with all the opposite elements, and blend till all the things is effectively coated. Add salt and pepper (or another seasonings) to style.

You’ll be able to serve the salad instantly or cool it within the fridge for 10–quarter-hour to let all the things come collectively. In case you are 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

• Reducing Board

• Measuring cups & spoons

• Spatula

• Blender or Meals Processor

• Baking sheet (if roasting peppers) non-obligatory

• 340 grams Dry Pasta of selection similar to fusilli, penne or ritini
• 4 complete Roasted Pink Bell Peppers jarred or selfmade – see directions
• 300 grams Gentle 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 Pink Onion diced
• 1 giant Cucumber (or 2 mini cucumbers) seeded & diced
• 1 complete Recent Bell Pepper (non-obligatory) diced
• 1 cup Shelled Edamame (non-obligatory)
• 1/4 cup Recent Parsley (non-obligatory) chopped finely

• In case you are utilizing jarred roasted bell peppers, transfer onto the following step. In case you are roasting the bell peppers your self, preheat the oven to 425 °F (220 °C). Lower 4 complete 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 selection in accordance with directions. As soon as pasta is cooked al dente (round 8-10 minutes), drain the pasta and rinse it below chilly working water till it’s utterly cool.

• In a blender, mix roasted bell peppers, comfortable/sillken tofu, dietary yeast, lemon juice, garlic powder and salt. Mix till clean and regulate 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 effectively and add salt and/or pepper to style.

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

• In case you are 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 based mostly on what you have 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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