Romesco Pasta Salad with Basil and Parmesan

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This vibrant romesco pasta salad is a sophisticated take on a high-protein vegetarian meal. Drawing inspiration from the classic Spanish sauce, the dressing is made by blending sweet roasted red peppers with toasted walnuts and garlic for a rich, savoury finish. The use of large spiral pasta ensures every nook is filled with the silky sauce, while fresh ripe tomatoes and fragrant basil keep the dish feeling light and seasonal.

Providing a satisfying crunch, a golden breadcrumb and lemon zest topping is added just before serving. This dish is an excellent choice for a nutritious lunch or a substantial dinner, offering a balance of healthy fats and plant-based protein. It travels well, making it ideal for a luxury picnic or a prepared weekday meal that doesn't compromise on flavour.

Ingredients for Romesco Pasta Salad with Basil and Parmesan

150g raw walnuts
90g country-style bread, crust removed, cut into 1" pieces (about 230g )
4 whole roasted red peppers from a jar
Cáscara y jugo de 1 limón
2 dientes de ajo
1 teaspoon crushed red pepper flakes, divided
120ml más 2 cucharadas de aceite de oliva virgen extra
Sal kosher
450g fusilli giganti (large spiral-shaped pasta) or medium shell pasta
450g mixed ripe tomatoes, cut into bite-size pieces (about 3 cups)
110g Parmesan, finely chopped
1 taza de hojas de albahaca, desgarradas si son grandes

How to make Romesco Pasta Salad with Basil and Parmesan

Preheat oven to 177°C. Toast walnuts on a rimmed baking sheet, tossing halfway through, until golden brown, 10–12 minutes. Let cool.

Meanwhile, process bread in long pulses in a food processor until coarse crumbs form (you should have about 240ml ). Transfer to a small bowl.

Purée roasted red peppers, lemon juice, garlic, 1/2 teaspoons red pepper flakes, and about one-quarter of the cooled walnuts in food processor (no need to clean) until smooth. With the motor running, very gradually stream in 120ml oil. Process until thick; season romesco dressing generously with salt.

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and rinse under cold water (this stops cooking and removes surface starch so the pasta will be less gummy). Shake off excess water and transfer to a large bowl. Toss pasta with half of the romesco to coat; set aside. Finely chop remaining walnuts; set aside.

Heat remaining 2 tablespoons oil in a medium saucepan over medium and cook breadcrumbs, lemon zest, and remaining 1/2 teaspoons red pepper flakes, stirring often, until breadcrumbs are golden, 5–7 minutes. Remove from heat.

Toss reserved pasta with remaining dressing, then fold in tomatoes, Parmesan, and reserved walnuts just to distribute. Sprinkle breadcrumb mixture over pasta and top with basil.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.