My Favourite Salads
I made this salad some time last week, from Williams-Sonoma, Complete Pasta Cook Book. The main ingredients are red bell pepper, tomatoes and smoked paprika. Apparently the peppers were supposed to be left whole but I was cooking three different things at the same time and ended up blending them. I think it was a good mistake because the flavour was much more intense. I also added some maple syrup (hey we’re in Canada!). This is the best salad I’ve had since the year, begun.
I also had some left over rotisserie breast, so I chopped it up and added some protein. There were no left overs, so you can guess what it tasted like. It’s so cold today but there is plenty of sunshine. I’m sending you lots and lots of sunshine. Have a great weekend, ahead!
Roast the peppers: Preheat the broiler (oven grill). Cut peppers in half lengthwise and remove the stems, seeds and ribs. Place the pepper halves on a broiler pan or cookie sheet lined with aluminium, cut side down,
and broil (grill) until the skins are evenly charred. Transfer the peppers to a plastic bag, or airtight container or wrap tightly with the aluminium foil and let stand about 10 minutes until soft. Using a small knife peel off the skins, then dice into pieces. (You’ll have about 1½ cups)
Please assemble all ingredients before you start
Fry the bread: in a small pan or skillet, heat 1 tablespoon olive oil, over medium and fry the bread until brown on both sides. Dice into pieces and set aside.
Toast the almonds: in the same frying pan, toast the almonds until golden and set aside.
Blend ingredients: add the roasted peppers, bread, toasted almonds, tomatoes, garlic, paprika and chilli flakes to a food processor or blender and blend until combined. Combine the wine vinegar with 3 tablespoons olive oil and maple syrup (if using). With motor running pour olive oil mixture in a steady stream and continue blending until smooth. Add salt and pepper to taste. Cover and set aside for 1 hour before using.
In a large bowl combine the rigatoni, dressing and parsley. Toss gently to combine. Serve.
Variation: you can add diced roast chicken breast to the salad.
This salad, was a winner!
Catalonian Rigatoni Salad
Preparation time: 30 minutes; Standing time: 1 hour; Serves: 4-6
Original Recipe from Williams Sonoma Complete Pasta Cookbook
Ingredients
Pasta
- 400g (140z) dried rigatoni
- Salt to taste
- 1 tablespoon olive oil
Roasted Pepper and Tomato Dressing
- 3 medium bell peppers, halved, seeded, deribbed, roasted, peeled and diced (1½ cups, diced roasted pepper)
- 4 tablespoons extra virgin olive oil
- 1 slice wholewheat bread, halved
- ¼ cup blanched almonds
- 1 cup good quality diced canned tomatoes (I used Molisana)
- 2 cloves garlic, peeled and sliced
- 2 teaspoons smoked paprika
- ½ teaspoon dried chilli flakes
- 2 tablespoons wine vinegar
- 1 tablespoon maple syrup (optional)
- Salt and freshly ground black pepper to taste
Instructions
- Boil pasta according to packet instructions in plenty of salted water until al dente. Drain and toss with 1 tablespoon olive oil. Cover and cool.
To Make Dressing
- Roast the peppers: Preheat the broiler (oven grill). Cut peppers in half lengthwise and remove the stems, seeds and ribs. Place the pepper halves on a broiler pan or cookie sheet lined with aluminium,, cut side down, and broil (grill) until the skins are evenly charred. Transfer the peppers to a plastic bag, or airtight container or wrap the peppers tightly with the aluminium foil and let stand about 10 minutes until soft . Using a small knife peel off the skins, then dice into pieces. (You’ll have about 1½ cups)
- Fry the bread: in a small pan or skillet, heat 1 tablespoon olive oil, over medium and fry the bread until brown on both sides. Dice into pieces and set aside.
Toast the almonds: in the same frying pan, toast the almonds until golden and set aside. - Blend ingredients: add the roasted peppers, bread, toasted almonds, tomatoes, garlic, paprika and chilli flakes to a food processor or blender and blend until combined. Combine the wine vinegar with 3 tablespoons olive oil and maple syrup (if using). With motor running pour olive oil mixture in a steady stream and continue blending until smooth. Add salt and pepper to taste. Cover and set aside for 1 hour before using.
To make the salad.
- In a large bowl combine the rigatoni, dressing and parsley. Toss gently to combine. Serve.
- Variation: you can add diced roast chicken breast to the salad.
- Note: original recipe called for chilling, 24 hours, I preferred to eat mine at room temperature.
Last Updated: 18 July 2016
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My Favourite Pastime 
Hi Liz – did you serve this cold? I bet it would work hot or cold – Kat
Oh yes I served it room temperature. It can be served warm as well.
Liz
♥♥Amore♥♥
I’m pinning this! Sounds and looks amazing!
Thank you so much for pinning. You’ve made my day. Enjoy the weekend!
Liz
This sounds delicious! The sauce reminds me of romesco 🙂
Thank you, Sabrina. Have a pleasant weekend!
Liz
I love William-Sonoma recipes for inspiration!. My downfall is walking into one of their stores! All sorts of things I never knew I couldn’t live without
And they are pretty expensive too. I usually just go there to admire the things…ha ha!
The pasta book is really nice. It also has some risotto recipes. Have a lovely week, ahead!
Liz
They are expensive – but oh so much fun to “window” shop!
You are absolutely right. “Window’ shop is the solution!
So often your posts tempt me. I wish I had the time and talent to create the way you do!
Thank you so much. I have a lot of cookery books that I sometimes just browse through. Never cooked a thing but still I get some satisfaction just looking at the photos! Have a lovely weekend, ahead!
Liz
Looks yum! I would probably blend the peppers too.
Oh yes. It tastes much better!
Liz
This sRomesco sauce is one of my favorites. Love your addition of maple to it. 🙂
Thank you. it was a little sweet but I loved it
Liz
Delicious
The addition of bread slice for more body is excellent.
Thank you, Sonal. Have a pleasant day!
Liz
Looks AMAZING!! Now I’m hungry.
Yes so good. Full of flavour!
Liz