Name: Vegan Pasta Salad
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 10 servings
Ingredients: 1 pound fusilli (rotini, or penne rigate (a ridged pasta)); 1 cup raw walnuts; 5 ounces sourdough loaf (baguette, or country-style bread, sliced); 1 jar roasted red peppers (drained from the liquid in the jar); 3 null garlic cloves (roughly chopped); 3 tbsp lemon juice; 0.5 tsp smoked paprika ((use 1 teaspoon for prominent smokiness)); 0.5 tsp red pepper flakes; 1 tsp kosher salt (plus more to taste); null to_taste black pepper (Freshly cracked); 0.33 cup extra virgin olive oil; null null breadcrumbs (reserved from sauce); null null lemon zest (reserved from sauce); 1 cup flat-leaf parsley (finely chopped); 1.5 cups fresh basil (finely chopped); 3 tbsp capers (chopped); 0.25 tsp red pepper flakes ((optional)); 0.5 tsp sea salt (flaky); 3 cups baby arugula (chopped)

Instructions

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1

Preheat oven to 350ºF/175ºC. Place sourdough loaf (5 ounces) slices on a rimmed sheet pan. Spread out raw walnuts (1 cup) in empty spaces. Toast both in oven for 10 minutes (8 to), tossing halfway, until toasted and lightly browned. Let cool.
2

Cook the fusilli (1 pound). Bring a large pot of water (4 quarts) to a boil, season with kosher salt (2 tbsp). Add fusilli (1 pound), boil for minutes (2) longer than box instructions for al dente. Reserve pasta water (1 cup) before draining. Rinse fusilli (1 pound) with cold water until room temperature, shake off excess.
3

Make breadcrumbs: Tear toasted [sourdough loaf] into small pieces. Add to food processor, pulse until breadcrumbs form (don't over-blend for texture). Remove half of the [breadcrumbs] and set aside for the topping.
4

Make roasted red pepper sauce: To remaining [breadcrumbs] in food processor, add toasted [raw walnuts], roasted red peppers (1 jar), cloves (3 garlic), lemon juice (3 tbsp), 1 tsp smoked paprika (0.5 to), red pepper flakes (0.5 tsp), kosher salt (1 tsp), and [black pepper]. Process until thick paste forms. With motor running, stream in extra virgin olive oil (0.33 cup) until smooth and thick. Season to taste.
5

Make Herby Bread Crumb Topping: In a bowl, combine reserved [breadcrumbs], reserved [lemon zest], flat-leaf parsley (1 cup), fresh basil (1.5 cups), capers (3 tbsp), red pepper flakes (0.25 tsp) (if using), and flaky sea salt (0.5 tsp). Stir well to combine.
6

Assemble: Toss [fusilli] with roasted red pepper sauce until coated. Add about pasta water (0.75 cup) and toss until saucy. Add baby arugula (3 cups) and any other desired mix-ins, toss to combine. Add Herby Bread Crumb Topping and gently toss.