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Roasted Pepper Pasta Salad pinterest

Roasted Pepper Pasta Salad

This vibrant dish combines the smoky sweetness of roasted red peppers with al dente pasta to create a depth of flavor that's hard to match in summer side dishes. Perfect for potlucks, picnics, or as an accompaniment to grilled meats.
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 5 minutes
Course Main Course, Side Dish
Cuisine Mediterranean
Servings 8 servings
Calories 320 kcal

Equipment

  • Large Mixing Bowl
  • Baking Sheet

Ingredients
  

For the Salad

  • 1 pound fusilli or rotini pasta
  • 3 large red bell peppers, roasted and sliced or 2 jars roasted red peppers, drained
  • 8 oz diced ham optional
  • 1 cup cherry tomatoes halved
  • 1/2 cup black olives pitted and sliced
  • 1/2 red onion thinly sliced
  • 1/3 cup fresh basil leaves torn
  • 4 oz feta cheese crumbled
  • 1/4 cup pine nuts toasted

For the Dressing

  • 1/3 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • salt and freshly ground black pepper to taste
  • 1 tablespoon honey optional, for a hint of sweetness

Instructions
 

  • If roasting your own peppers, preheat your oven to 425°F (220°C). Place whole peppers on a baking sheet and roast for 25-30 minutes, turning occasionally until the skin is charred and blistered.
  • Transfer roasted peppers to a bowl, cover with plastic wrap, and let steam for 15 minutes. Peel off the skin, remove seeds, and slice into strips. Skip this step if using jarred peppers.
  • Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente (typically 8-10 minutes). For perfect pasta salad texture, cook 1 minute less than package directions.
  • Drain pasta thoroughly and rinse with cold water to stop the cooking process.
  • In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, pepper, and honey if using.
  • In a large bowl, combine the cooled pasta, roasted pepper strips, cherry tomatoes, black olives, red onion, and ham if using. Toss gently to avoid breaking the pasta.
  • Pour the dressing over the pasta mixture and toss until everything is evenly coated.
  • Fold in the torn basil leaves, crumbled feta cheese, and toasted pine nuts.
  • Chill for at least 30 minutes before serving to allow flavors to meld together.

Notes

For the best flavor, allow the salad to chill for at least 30 minutes before serving.
Reserve some dressing to refresh the salad before serving leftovers.
Store in an airtight container in the refrigerator for up to 3 days.
For a vegetarian version, simply omit the ham.
You can substitute goat cheese for feta for a tangier flavor, and walnuts work well as an alternative to pine nuts.

Nutrition

Calories: 320kcalCarbohydrates: 42gProtein: 11gFat: 14gSaturated Fat: 3gCholesterol: 15mgSodium: 410mgFiber: 3gSugar: 4gVitamin A: 35IUVitamin C: 120mg
Keyword Pasta Salad, Roasted Pepper, Summer Recipe, Potluck, Picnic Food
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