Pasta Salad You’ll Actually Want to Eat

By Rainbow Plant Life · 30 min

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C). Lay the bread slices on a rimmed baking sheet and spread the walnuts in the empty spaces. Toast for 8 to 10 minutes, tossing the walnuts and flipping the bread halfway, until the walnuts are lightly browned and the bread is toasty. Let cool a little.
2. Bring 4 quarts (4 liters) of water to a boil and season with 2 tablespoons kosher salt. Add the pasta and, once the water returns to a boil, cook for 2 minutes longer than the upper end of the package's al dente time.
3. Before draining, reserve 1 cup of pasta water. Drain the pasta, rinse it with cold water to bring it to room temperature, and shake off the excess water.
4. Tear the toasted bread into small pieces and pulse in a food processor until you have crumbs, without blending continuously so some texture remains. Set aside half of the crumbs in a medium bowl for the topping.
5. To the remaining crumbs in the processor, add the toasted walnuts, roasted red peppers, garlic, lemon juice, smoked paprika, red pepper flakes, 1 teaspoon kosher salt and several cracks of black pepper. Process until a thick paste forms. With the motor running, slowly add the olive oil and blend until smooth and thick. Season with salt and pepper as needed, lightly, since the topping is salted.
6. For the herby topping, combine the reserved crumbs, lemon zest, parsley, basil, chopped capers, red pepper flakes if using, and flaky salt. Stir well.
7. Toss the pasta with the red pepper sauce until well coated. Add about 3/4 cup (180 mL) of the reserved pasta water and toss, adding more as needed until saucy. Add the arugula and any other mix-ins and toss. Add the herby topping and gently toss just to combine.

Summarized from Rainbow Plant Life's video. Watch it for the details.

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