This Roasted Purple Pepper Pasta Salad is ideal for a brilliant 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 gentle 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 through the use of gluten-free pasta.

Vibrant & Customizable: Be at liberty to make use of a number of totally 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: 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-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 Purple Pepper Pasta Salad

This plant‑primarily based roasted purple 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 purple bell peppers (see directions on methods to roast them your self), gentle or silken tofu, dietary yeast, lemon juice, garlic powder, and salt to make the creamy roasted pepper sauce. Then toss in diced purple onion, cucumber (or mini cucumbers), contemporary bell pepper, edamame (for that additional protein) and contemporary parsley!

Be at liberty to swap, add, or omit any veggies primarily based on what you’ve available and customise to your liking. Different greens that might work nice on this recipe can be diced carrots and celery and even some contemporary cherry tomatoes. When you’re feeling a heat dish, you would additionally heat up the sauce and as a substitute of contemporary greens, you would add in some roasted veggies reminiscent of roasted broccoli or zucchini.

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

Elements for Roasted Purple Pepper Pasta Salad (Vegan)

• Pasta (e.g., fusilli, penne, or rotini)
• Roasted purple bell peppers (jarred or home made)
• Comfortable or silken tofu
• Dietary yeast
• Lemon juice
• Garlic powder
• Salt
• Purple 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

Massive pot for pasta

Knife and reducing board

Blender or meals processor

Baking sheet (if roasting peppers)

Oven (if roasting peppers)

Massive mixing bowl

Measuring cups & utensils

How To Make Roasted Purple 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 complete purple 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 underneath chilly working water till it’s fully cool. Whereas the pasta is cooking, put together your greens by dicing a purple onion, slicing and seeding a cucumber (or mini cucumbers), and, in case you like, dicing a contemporary bell pepper and roughly chopping some contemporary parsley. When you’re utilizing edamame, put together that as properly by thawing, if frozen. Add all these components (as soon as ready) into a big mixing bowl.

Subsequent, to make the creamy roasted purple pepper sauce: merely add your jarred or home made roasted purple peppers in a blender with gentle or silken tofu, dietary yeast, lemon juice, garlic powder and salt. Mix till fully clean, scraping down the edges if wanted. Pour the combination into the big mixing bowl, together with all the opposite components, and blend till every little thing is properly coated. Add salt and pepper (or some other seasonings) to style.

You may serve the salad instantly or cool it within the fridge for 10–quarter-hour to let every little thing 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!

• Massive Pot for boiling pasta

• 1 Massive Mixing Bowl

• Knife

• Chopping Board

• Measuring cups & spoons

• Spatula

• Blender or Meals Processor

• Baking sheet (if roasting peppers) non-compulsory

• 340 grams Dry Pasta of selection reminiscent of fusilli, penne or ritini
• 4 complete Roasted Purple Bell Peppers jarred or home made – see directions
• 300 grams Comfortable 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 Purple Onion diced
• 1 giant Cucumber (or 2 mini cucumbers) seeded & diced
• 1 complete 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 complete purple 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 underneath chilly working water till it’s fully cool.

• In a blender, mix roasted bell peppers, gentle/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 purple onion, cucumber and bell pepper. Combine every little thing properly and add salt and/or pepper to style.

• Prime with chopped contemporary parsley and revel in salad instantly or cool it within the fridge for 10–quarter-hour to let every little thing 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 at liberty to swap, add, or omit any veggies primarily based on what you’ve 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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