Romesco Pasta Salad with Basil and Parmesan

Pasta salad, but make it… actually good.

4 whole roasted red peppers from a jar1/2 cup plus 2 Tbsp. extra-virgin olive oil1 lb. mixed ripe tomatoes, cut into bite-size pieces Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing halfway through, until golden brown, 10–12 minutes. Let cool.

Purée roasted red peppers, lemon juice, garlic, 1/2 tsp. red pepper flakes, and about one-quarter of the cooled walnuts in food processor until smooth. With the motor running, very gradually stream in 1/2 cup oil. Process until thick; season romesco dressing generously with salt.

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