Romesco Pasta Salad with Basil and Parmesan

A vibrant pasta salad featuring fusilli tossed in a rich romesco sauce made with roasted red peppers and walnuts, topped with fresh tomatoes, Parmesan, toasted breadcrumbs, and fragrant basil leaves.

6 servings

54 min

Published October 4, 2025

Ingredients

•1 cup raw walnuts
•3 oz country-style bread
•4 whole roasted red peppers
•1 whole lemon
•2 cloves garlic
•1 tsp crushed red pepper flakes
•½ cup extra-virgin olive oil
•to taste Kosher salt
•1 lb fusilli giganti
•1 lb mixed ripe tomatoes
•4 oz Parmesan
•1 cup basil leaves
•torn basil

Cooking Instructions

1.
Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing halfway through, until golden brown, 10-12 minutes. Let cool.
12 min
2.
Meanwhile, process bread in long pulses in a food processor until coarse crumbs form (you should have about 1 cup). Transfer to a small bowl.
5 min
3.
Purée roasted red peppers, lemon juice, garlic, 1/2 tsp. red pepper flakes, and about one-quarter of the cooled walnuts in food processor (no need to clean) until smooth. With the motor running, very gradually stream in 1/2 cup oil. Process until thick; season romesco dressing generously with salt.
10 min
4.
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and rinse under cold water (this stops cooking and removes surface starch so the pasta will be less gummy). Shake off excess water and transfer to a large bowl. Toss pasta with half of the romesco to coat; set aside. Finely chop remaining walnuts; set aside.
15 min
5.
Heat remaining 2 Tbsp. oil in a medium saucepan over medium and cook breadcrumbs, lemon zest, and remaining 1/2 tsp. red pepper flakes, stirring often, until breadcrumbs are golden, 5-7 minutes. Remove from heat.
7 min
6.
Toss reserved pasta with remaining dressing, then fold in tomatoes, Parmesan, and reserved walnuts just to distribute. Sprinkle breadcrumb mixture over pasta and top with basil.
5 min

Ingredients

•1 cup raw walnuts

•3 oz country-style bread

•4 whole roasted red peppers

•1 whole lemon

•2 cloves garlic

•1 tsp crushed red pepper flakes

•½ cup extra-virgin olive oil

•to taste Kosher salt

•1 lb fusilli giganti

•1 lb mixed ripe tomatoes

•4 oz Parmesan

•1 cup basil leaves

•torn basil

Cooking Instructions

Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing halfway through, until golden brown, 10-12 minutes. Let cool.

12 min

Meanwhile, process bread in long pulses in a food processor until coarse crumbs form (you should have about 1 cup). Transfer to a small bowl.

5 min

Purée roasted red peppers, lemon juice, garlic, 1/2 tsp. red pepper flakes, and about one-quarter of the cooled walnuts in food processor (no need to clean) until smooth. With the motor running, very gradually stream in 1/2 cup oil. Process until thick; season romesco dressing generously with salt.

10 min

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and rinse under cold water (this stops cooking and removes surface starch so the pasta will be less gummy). Shake off excess water and transfer to a large bowl. Toss pasta with half of the romesco to coat; set aside. Finely chop remaining walnuts; set aside.

15 min

Heat remaining 2 Tbsp. oil in a medium saucepan over medium and cook breadcrumbs, lemon zest, and remaining 1/2 tsp. red pepper flakes, stirring often, until breadcrumbs are golden, 5-7 minutes. Remove from heat.

7 min

Toss reserved pasta with remaining dressing, then fold in tomatoes, Parmesan, and reserved walnuts just to distribute. Sprinkle breadcrumb mixture over pasta and top with basil.

5 min