Description
A vibrant and tasty vegetarian pasta salad featuring pickled jalapeños, roasted red peppers, and vegan feta.
Ingredients
Scale
- 1 lb bow tie pasta, dry
- 1 cup frozen corn
- 1.5 tbsp olive oil
- 1/8 tsp kosher salt
- 1/8 tsp black pepper
- pinch of sugar (optional)
- 1 cup diced roasted red peppers
- 1/4 cup diced red onion, finely diced
- 1/4 cup diced pickled jalapeño peppers, from the jar
- 1/2 cup vegan feta cheese
- 1/3 cup olive oil, extra virgin
- 2.5 tbsp lemon juice
- 5 basil leaves, chopped
- 2 tbsp chopped Italian parsley
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
Instructions
- Cook the Pasta: Start by boiling water in a large pot and add your choice of pasta when it is bubbling. Cook until al dente, usually around 12 minutes depending on the type. Stir occasionally to prevent sticking.
- Cool & Rinse: Once the pasta is cooked, drain it and run it under cold water to stop the cooking process. The pasta should feel cool to the touch. This prevents sticking, so give it a good rinse to keep the pasta fluffy.
- Mix the Dressing: While the pasta is cooling, whisk together the dressing ingredients which include 1/3 cup olive oil, 2.5 tbsp lemon juice, 1/2 tsp kosher salt, and 1/2 tsp black pepper. The mixture should smell zesty and fresh.
- Combine Ingredients: In a large bowl, toss the pasta, 1/4 cup diced pickled jalapeños, 1 cup diced roasted red peppers, 1/4 cup diced red onion, and the dressing until everything is well-coated. The salad should look colorful and inviting.
- Add Seasoning: Taste the salad and adjust seasoning by sprinkling in salt and black pepper to your liking.
- Garnish & Serve: Before serving, sprinkle fresh basil leaves and extra jalapeño slices on top for color. The aroma should be enticing.
Notes
- Storage Tips: Store in the refrigerator for up to 3 days in a container with a lid, dressing separately to prevent the salad from drying out.
- Expert Tips: Run the pasta under cold water to cool it down quickly. Add 2 tbsp of the dressing if making in advance to maintain moisture. Garnish with extra jalapeño slices and small basil leaves to enhance presentation.
- Reheating Instructions: This pasta salad is typically served cold; however, if desired, gently reheat in a frying pan over low heat just until warmed through.
- Serving Suggestions: Serve alongside grilled vegetables for a complete meal. Pair with fresh lemon wedges for added flavor. Include on a picnic spread with other salads and dips.
- Recipe Variations: Consider adding arugula or spinach for extra greens. Replace bowtie pasta with gluten-free pasta if necessary. Incorporate diced avocado for creaminess.
- Ingredient Notes: For the best texture, use fresh ingredients like the red onion and roasted red peppers. For best quality, ensure your olive oil is extra virgin. To mix in flavors, experiment with other veggies according to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg