Alex Guarnaschelli's Simple Whole Wheat Pasta Salad

Ingredients

• 12 oz Whole Wheat Fusilli Pasta (dry weight, about 340 g)
• 1 large Red Bell Pepper (charred, skin removed, seeded and cubed)
• 1 tablespoon Red Wine Vinegar (adds acidity to the pepper)
• to taste Kosher Salt (season pasta water and final dish)
• to taste Ground Black Pepper (freshly cracked)
• a pinch Granulated Sugar (balances charred flavor)
• 1 cup Basil Pesto (store‑bought or homemade (basil, olive oil, no nuts))
• 1/2 cup Parmesan Cheese (finely grated, preferably from a block)
• a handful Fresh Basil Leaves (small leaves for garnish)

Instructions

1. Char the Red Bell Pepper

   Place the whole red bell pepper directly over the gas burner. Rotate every 30 seconds, allowing each side to char for about three minutes until the skin is blackened but the flesh is still firm.

   Time: PT12M

   Temperature: medium‑high heat on gas burner

2. Remove Charred Skin and Seeds

   Using a kitchen towel, gently wipe off the charred skin. Cut the pepper open lengthwise, discard the seeds and membranes, and keep the flesh intact.

   Time: PT5M

3. Cube the Pepper

   Dice the peeled pepper into bite‑size cubes (about ½‑inch).

   Time: PT3M

4. Season the Pepper Cubes

   In a small bowl, toss the pepper cubes with a pinch of sugar, a pinch of salt, a pinch of black pepper, and 1 tablespoon of red wine vinegar. Set aside at room temperature.

   Time: PT2M

5. Cook the Whole Wheat Pasta

   Bring a large pot of water to a rolling boil, season generously with salt (like seawater), add the pasta and cook until al dente, about 12 minutes. Taste a piece a minute before the package time to ensure firmness.

   Time: PT12M

   Temperature: boiling

6. Drain the Pasta

   Reserve a splash of the hot pasta water, then drain the pasta in a colander. Do not rinse; the remaining moisture helps the pesto coat the noodles.

   Time: PT2M

7. Combine Pasta with Pesto

   Place the drained pasta into a large mixing bowl. Add the whole batch of basil pesto and toss gently, adding a little reserved pasta water if the mixture seems dry.

   Time: PT2M

8. Add the Charred Pepper

   Fold the seasoned pepper cubes into the pesto‑tossed pasta, distributing evenly.

   Time: PT2M

9. Incorporate Parmesan Cheese

   Sprinkle the finely grated Parmesan over the pasta and give a final gentle toss to combine.

   Time: PT1M

10. Garnish and Serve

    Scatter a handful of fresh small basil leaves on top for color and fresh herb aroma. Serve immediately or at room temperature.

    Time: PT1M

Nutrition Facts

Calories

470

Protein

15 g

Carbohydrates

65 g

Fat

15 g

Fiber

6 g