Imported from TikTok

Roasted Pepper, Tomato and Parma Ham Pasta Salad

Name: Roasted Pepper, Tomato and Parma Ham Pasta Salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 150 g Gigli pasta; 7 Mini sweet peppers (Halved); 150 g Cherry tomatoes; 4 Small shallots; 5 Garlic cloves (3 cloves for roasting, plus 2 roasted cloves for the dressing; the latter are roasted with the vegetables); 40 g Mozzarella; 1 Basil (Handful); 80 g Parma ham; 2 tbsp Olive oil (For the dressing; the recipe also says to drizzle oil over the roasting vegetables but gives no separate amount); Olive oil (For drizzling over the vegetables before roasting; amount not specified); 1 tbsp Balsamic vinegar; 1 tsp Honey; 1 tsp Dijon mustard; 2 tsp Oregano; Salt (Season well; for pasta water and dressing, to taste); Black pepper (To taste)

Recipe by @comedinewithbrie_ @comedinewithbrie_ · TikTok

Imported by Danielle Davidson on SeeMeCook

Gigli pasta is tossed with roasted sweet peppers, cherry tomatoes, shallots, mozzarella and basil, then coated in a glossy balsamic-honey dressing. Parma ham adds a savory finish.

2 servings50 minItalian

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Ingredients

150 g Gigli pasta
7 Mini sweet peppers (Halved)
150 g Cherry tomatoes
4 Small shallots
5 Garlic cloves (3 cloves for roasting, plus 2 roasted cloves for the dressing; the latter are roasted with the vegetables)
40 g Mozzarella
1 Basil (Handful)
80 g Parma ham
2 tbsp Olive oil (For the dressing; the recipe also says to drizzle oil over the roasting vegetables but gives no separate amount)
Olive oil (For drizzling over the vegetables before roasting; amount not specified)
1 tbsp Balsamic vinegar
1 tsp Honey
1 tsp Dijon mustard
2 tsp Oregano
Salt (Season well; for pasta water and dressing, to taste)
Black pepper (To taste)

Steps

1
Heat the oven to 200°C. Put the halved peppers, cherry tomatoes, shallots (the caption names red onion in the roasting instruction), and garlic cloves on a baking tray. Drizzle with olive oil and season well with salt and pepper.
2
Roast the vegetables and garlic for 30–35 minutes, until soft and slightly charred.
3
Cook the pasta in salted water until al dente. Drain, rinse under cold water, and let it cool slightly.
4
When the vegetables have cooled slightly, roughly chop the peppers and put them in a bowl with the tomatoes and shallots.
5
Squeeze the roasted garlic cloves out of their skins and mince them with a knife. Use 2 roasted cloves for the dressing.
6
Whisk the dressing olive oil, balsamic vinegar, honey, oregano, Dijon mustard, minced roasted garlic, salt and pepper together until glossy.
7
Add the cooked pasta, roasted vegetables, Parma ham, mozzarella and basil to a bowl. Pour over the dressing and toss until everything is coated.

Notes

The caption lists 3 garlic cloves among the ingredients but calls for 2 roasted cloves in the dressing; the method says to roast garlic cloves without specifying a number. It also names red onion in the roasting step, whereas the ingredient list gives 4 small shallots, which are included in the method later. Roasting olive oil quantity is unspecified. The caption states 711 calories and 28 g protein per serving.