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.

1. In a large bowl combine the rigatoni, dressing and parsley. Toss gently to combine. Serve.
2. Variation: you can add diced roast chicken breast to the salad.
3. 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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