Red Pepper Pesto and Atchar Pasta Salad Recipe

This easy 5 ingredient delicious Afrotalian salad is a quick way to warm ones heart.

Time: 45 minutes
Recipe by: Thando Manyoni


  • 500g Fatti’s and Moni’s Bellissimo Farfalle
  • ¼ cup hot vegetable atchar
  • 2 large red peppers, quartered and seeded
  • 2 garlic cloves
  • ¼ cup olive oil
  • To garnish;
  • Fresh basil leaves (optional)

How To Make Red Pepper Pesto and Atchar Pasta Salad

  1. Preheat the oven to 190C and prepare a baking sheet.
  2. Place the peppers on the baking sheet, drizzle with a bit of oil and grill skin side up until charred.
  3. In the meantime, bring a pot of water to the boil and cook the pasta to al dente, as per packaging instructions. Set aside.
  4. Remove the charred peppers form the oven and transfer into a bowl, cover with cling wrap until cooled then peel off the skins.
  5. Place the peppers in a Nutribullet, add the garlic, oil and season with salt and pepper.
  6. Blend until smooth.
    In a salad bowl, toss the pasta, athar and pesto together.
  7. Season to taste.
  8. Garnish with basil leaves and serve

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