Photo Credit: Elizabeth Newman
Romesco is kind of like a Spanish version of pesto – but instead of basil and Parmesan, the sauce gets the bulk of its flavor from roasted red peppers. You’ll often see it with tomatoes as well, but we kept it simple for this tasty pasta salad. The sauce gives a great smokey sweetness to everything, while the burrata makes everything so deliciously creamy – and you can’t go wrong with some cherry tomatoes and arugula too!
This is a great pasta salad to make a few hours or a day ahead of when you want to eat it – it holds up well, and the flavors develop even more the longer it sits.
Romesco Pasta Salad with Burrata
For The Sauce:
- 1 16oz jar of roasted red bell peppers, drained
- ½ cup whole roasted unsalted almonds
- 1 garlic clove smashed and peeled, optional
- 1 teaspoon lemon zest from 1 lemon
- 3 tablespoons freshly squeezed lemon juice from 1 lemon
- 1 teaspoon paprika
- 3/4 teaspoon kosher salt
- ½ cup extra virgin olive oil
For The Pasta Salad:
- 1 pound short pasta such as penne, farfalle or rigatoni, cooked and cooled
- 2 ½ cups baby arugula
- 2 ½ cups cherry tomatoes halved and divided
- 8 oz burrata cheese drained well on paper towel
- ½ teaspoon kosher salt
- Red pepper flakes optional
- To the bowl of a food processor, add the roasted red bell peppers, almonds, garlic if using, lemon zest, lemon juice, paprika and salt. Pulse until blended and the almonds are chopped. With the machine running, slowly stream in the olive oil until the sauce is smooth and creamy.
- To a large serving bowl, add the cooked pasta, arugula, and most of the cherry tomatoes. Pour the sauce over the pasta and toss everything together to coat well. Tear the burrata cheese into bite-size pieces and place evenly over the top of the bowl. Sprinkle with the remaining cherry tomatoes for decoration. Season the cheese and tomatoes evenly with the kosher salt and finish with red pepper flakes if desired.