High Protein Romesco Pasta Salad

Preheat the oven to 400°F (390°F).

Place the point peppers, tomatoes (quartered), garlic cloves (peeled), and tomato paste on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast for about 15 minutes until the vegetables are lightly colored and the peppers’ skins blister.

Remove the roasted peppers, let them cool, then peel off the skins and discard.

While the vegetables are roasting, cut the old bread into small pieces, combine with almonds, a pinch of salt and pepper, and toast in a separate pan over medium heat for 5‑6 minutes until golden and fragrant.

Transfer the roasted vegetables, toasted bread‑almond mixture, cottage cheese, garlic, tomato paste, chili flakes, and the splash of sherry vinegar or lemon juice to a blender; blend until smooth, adding a splash of chickpea liquid if desired, then set the romesco dressing aside.

Finely slice the zucchini, fennel, red onion, and any remaining point peppers.

Cook the pasta in salted boiling water according to the package instructions (about 9‑11 minutes), then drain and rinse under cold water to stop cooking.

In a large bowl combine the cooked pasta, sliced vegetables, chickpeas, and the romesco dressing; toss thoroughly to coat everything evenly.

Plate the salad, top with torn burrata, fresh basil leaves, shaved parmigiano, and finish with a drizzle of extra olive oil; season with additional salt and pepper to taste.

Serve immediately or let the salad rest for 10 minutes to allow flavors to meld.