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Pasta Salad with Red-Pepper Pesto
You can make this recipe up to 1 day in advance; sprinkle with garnishes right before serving. You can substitute white wine vinegar for the sherry vinegar.
1 1/2 lb. whole-wheat penne pasta
1 tsp. plus 1/2 cup extra-virgin olive oil
1 1/2 cups jarred roasted red peppers, drained and patted dry
1/4 cup plus 1 Tbsp. pine nuts, toasted
3/4 cup grated Parmesan cheese (1 1/2 oz.)
1 1/2 Tbsp. sherry vinegar
Salt and pepper
1/4 tsp. red pepper flakes (optional)
1 cup raisins
1/2 cup chopped fresh basil
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Pasta Salad with Red-Pepper Pesto

Pasta Salad with Red-Pepper Pesto

Pasta Salad with Red-Pepper Pesto
Two Stars Guiding Stars
  • Servings:Serves 10 to 12
  • Prep Time:10 minutes
  • Cook Time:10 minutes
1. Cook pasta according to package instructions. Drain, place in a large bowl, and toss with 1 teaspoon oil. Add roasted red peppers and 1/4 cup pine nuts to a food processor and pulse until roughly chopped, about 2 pulses. Add cheese, vinegar, 3/4 teaspoon salt, 1/2 teaspoon pepper, and red pepper flakes and pulse to combine.
2. Add remaining oil 1/4 cup at a time, pulsing 1 or 2 times between each addition. Add 1/2 cup raisins with the last addition of oil and pulse until mixture resembles a chunky sauce, about 8 pulses.
3. Toss sauce with pasta and season with salt and pepper to taste. Transfer to a serving bowl and sprinkle with remaining 1/2 cup raisins, remaining 1 tablespoon pine nuts, and basil. Serve warm or at room temperature.
Source: Hannaford fresh Magazine, May - June 2017