Best 8 Roasted Pepper And Pepperoni Tossed Salad Recipes

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Indulge in a symphony of flavors with our roasted pepper and pepperoni tossed salad, a delightful blend of textures and tastes. Featuring succulent roasted bell peppers, adding a smoky sweetness to every bite, balanced by piquant pepperoni slices, and a medley of crisp lettuce, arugula, and spinach, providing a foundation of freshness. A tangy balsamic vinaigrette dressing ties all the elements together, enhancing the flavors and creating a harmonious medley in each mouthful. This vibrant salad is a feast for the senses, offering a delightful interplay of sweet, savory, and tangy notes. With variations like the tangy lemon vinaigrette dressing and the creamy avocado dressing, each with their own unique flavor profile, you can customize the salad to your taste preferences. This versatile dish can be served as a light lunch, a refreshing side, or a vibrant addition to your next barbecue.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED PEPPER SALAD WITH BALSAMIC VINAIGRETTE



Roasted Pepper Salad with Balsamic Vinaigrette image

I created this colorful salad for a 4-H project and took it all the way to the state competition, where I won first place! I'd love to have my own Italian restaurant someday.-Seth Murdoch, Red Rock, Texas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 40m

Yield 5 servings.

Number Of Ingredients 13

2 each large sweet yellow, red and green peppers
1 small red onion, thinly sliced
6 tablespoons olive oil
3 tablespoons balsamic vinegar
1 tablespoon each minced fresh oregano, rosemary, basil and parsley
1 garlic clove, minced
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
1/4 teaspoon salt
1 cup cherry tomatoes, halved
1 carton (8 ounces) fresh mozzarella cheese pearls
5 fresh basil leaves

Steps:

  • Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion., In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours., Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.

Nutrition Facts : Calories 346 calories, Fat 27g fat (9g saturated fat), Cholesterol 36mg cholesterol, Sodium 196mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 11g protein.

PASTA SALAD WITH ROASTED PEPPERS AND ONIONS



Pasta Salad with Roasted Peppers and Onions image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 12

2 tablespoons olive oil
1/2 pound pasta, small tubes or shells
3 tablespoons extra virgin olive oil
3 large red and/or yellow bell peppers
1 medium onion, julienned
1 teaspoon salt
1/2 teaspoon finely ground black pepper
2 to 3 cloves garlic, minced
2 teaspoons Hungarian or Spanish paprika
1 large tomato, seeded and diced
1/2 cup sour cream
3 dashes hot sauce

Steps:

  • Bring 1 gallon salted water to a rolling boil in a large stockpot. Add 1 tablespoon olive oil and pasta and cook until al dente, about 6 to 8 minutes. Drain in a colander, shaking vigorously, and immediately transfer to an oiled cookie sheet or clean countertop to cool. When cooled, transfer to a bowl, and toss with a little olive oil. Cover with plastic wrap and set aside at room temperature.
  • Meanwhile, roast bell peppers over a gas flame or on a tray under the broiler. Keep turning so the skin is evenly charred, without burning and drying out the flesh. Transfer charred peppers to a paper or plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes. To peel peppers, pull off the charred skin by hand and then, only if necessary, dip the peppers briefly in water to remove any blackened bits. (Do not peel the peppers under running water since that would wash away the flavorful juices.) Once peeled, cut away stems, seeds and veins, and slice peppers into strips.
  • Heat remaining tablespoon olive oil in a large skillet over high heat. Add onions, salt, and pepper, and cook until golden brown. Lower heat to moderate, add garlic, cook 1 minute, then add paprika, and cook 1 minute more. Add red peppers and tomatoes, cook an additional 1 to 2 minutes, and remove from heat.
  • Transfer to a medium bowl and combine with sour cream and hot sauce. Pour over reserved pasta, toss well, and serve.

ROASTED-PEPPER PASTA SALAD



Roasted-Pepper Pasta Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
12 ounces mezzi rigatoni or other short tube-shaped pasta
2 bell peppers (red and/or yellow), halved, stemmed and seeded
6 cloves garlic, unpeeled
1/4 cup almonds
1/3 cup extra-virgin olive oil
1 lemon
8 ounces bocconcini (small mozzarella balls)
1 bunch fresh basil, leaves torn
Freshly ground pepper

Steps:

  • Preheat the broiler. Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water to stop the cooking. Shake off the excess water. Meanwhile, place the bell peppers cut-side down on a foil-lined broiler pan, add the garlic and broil until charred, 7 to 8 minutes. Transfer the peppers to a bowl, cover and set aside about 5 minutes. Heat a dry skillet over medium-high heat. Add the almonds and toast, shaking the pan, 4 to 5 minutes. Let cool, then coarsely chop. Squeeze the garlic from its skin onto a cutting board. Add 1/2 teaspoon salt; mince and mash the garlic into a paste with a large knife. Peel the roasted peppers and slice into strips; transfer to a large bowl. Add the garlic paste and drizzle with the olive oil. Finely grate about 1 teaspoon lemon zest into the bowl and squeeze in all of the lemon juice. Add the bocconcini, basil, almonds, pasta, 1 teaspoon salt, and pepper to taste; toss.
  • Photographs by Antonis Achilleos

ROASTED PEPPER SALAD



Roasted Pepper Salad image

This recipe for roasted pepper salad is courtesy of David Tanis and can be found in his "A Platter of Figs and Other Recipes" cookbook.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

12 large bell peppers, preferably a mix of yellow, orange, and red
Coarse salt and freshly ground black pepper
2 cloves garlic
1 tablespoon capers, rinsed
1 to 2 teaspoons red-wine vinegar
Olive oil
1/2 cup Nicoise olives, rinsed
Basil leaves, for garnish

Steps:

  • Place the peppers directly on the burner of a gas stove over high heat or on a grill. Just as each section turns puffy and black, turn the peppers with tongs to prevent overcooking. (If you don't have a gas stove, place the peppers on a baking pan, and broil in the oven, turning as each side becomes charred.) Spread peppers on a baking sheet and let cool.
  • When peppers are cool enough to handle, halve peppers crosswise and remove stems, ribs, and seeds; scrape away charred skin. Slice peppers into 1-inch-thick strips and transfer to a large bowl. Season with salt and pepper; toss to combine.
  • Using the flat side of a large knife, crush garlic. Sprinkle garlic with salt and continue crushing with the flat side of the knife until a paste is formed. Add to bowl with peppers, along with capers and vinegar. Drizzle with olive oil and toss until well combined. Let salad stand at room temperature until ready to serve.
  • To serve salad, season with salt and pepper and drizzle with more oil, if desired. Garnish with olives and basil.

ROASTED PEPPER AND TOMATO SALAD



Roasted Pepper and Tomato Salad image

This is a truly seasonal salad, so make it soon, before the last fall tomatoes are gone. You'll find them at the farmers' markets, next to the tables full of peppers.

Provided by Martha Rose Shulman

Time 15m

Yield Serves 4

Number Of Ingredients 10

1 tablespoon sherry vinegar
1 teaspoon balsamic vinegar
1 small garlic clove, minced
1/4 cup extra virgin olive oil
Salt and freshly ground pepper
1 1/2 pounds red or red and yellow peppers, roasted
1 tablespoon slivered fresh basil
1 pound fresh ripe tomatoes, cut in wedges
1 head of leaf lettuce or romaine
2 ounces goat cheese, crumbled (optional)

Steps:

  • To make the dressing, mix together the sherry vinegar, balsamic vinegar, garlic, olive oil, and salt and pepper to taste.
  • Cut the roasted peppers into 1/2-inch wide strips. Toss with 2 tablespoons of the dressing. Add half the basil and toss again.
  • Remove and discard the tough outer leaves from the lettuce. Wash and dry the tender leaves and tear into bite-size pieces. Toss with the tomatoes and remaining dressing and basil. Line a platter or a wide bowl with the lettuce and tomatoes. Top with the peppers. Sprinkle on the goat cheese if using. Serve at room temperature or slightly chilled.

Nutrition Facts : @context http, Calories 191, UnsaturatedFat 11 grams, Carbohydrate 16 grams, Fat 14 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 710 milligrams, Sugar 3 grams

ROASTED SWEET PEPPER PASTA SALAD WITH HERBS AND FETA



Roasted Sweet Pepper Pasta Salad with Herbs and Feta image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Enjoy this cheesy herbed pasta salad made with turkey pepperoni and baked veggies, for a filling Italian -style dinner that's ready in just 30 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 9

2 large red or yellow bell peppers, cut into 1-inch pieces
1 medium red onion, cut into wedges (about 2 cups)
Cooking spray
3 cups uncooked penne pasta (10 ounces)
1 cup sliced 70%-less-fat turkey pepperoni (about 3 ounces), cut in half
(2 ounces) feta cheese, crumbed 1/2 cup
1/2 cup fat-free Italian dressing
2 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh mint leaves

Steps:

  • Heat oven to 450°. Spray rectangular pan, 13x9x2 inches, with cooking spray. Place bell peppers and onion in single layer in pan. Spray vegetables with cooking spray. Bake uncovered 15 to 20 minutes or until vegetables are lightly browned and tender.
  • Meanwhile, cook and drain pasta as directed on package. Rinse with cold water; drain.
  • Toss bell peppers, onion, pasta and remaining ingredients in large bowl. Serve immediately, or refrigerate 1 to 2 hours.

Nutrition Facts : Calories 270, Carbohydrate 44 g, Cholesterol 20 mg, Fiber 4 g, Protein 12 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 7 g, TransFat 0 g

GREEK PASTA SALAD I



Greek Pasta Salad I image

This is a great make-ahead pasta salad!

Provided by Behr

Categories     Salad     Pasta Salad     Tomato Pasta Salad Recipes

Time 2h25m

Yield 4

Number Of Ingredients 15

½ cup olive oil
½ cup red wine vinegar
1 ½ teaspoons garlic powder
1 ½ teaspoons dried basil
1 ½ teaspoons dried oregano
¾ teaspoon ground black pepper
¾ teaspoon white sugar
2 ½ cups cooked elbow macaroni
3 cups fresh sliced mushrooms
15 cherry tomatoes, halved
1 cup sliced red bell peppers
¾ cup crumbled feta cheese
½ cup chopped green onions
1 (4 ounce) can whole black olives
¾ cup sliced pepperoni sausage, cut into strips

Steps:

  • In a large bowl, whisk together olive oil, vinegar, garlic powder, basil, oregano, black pepper, and sugar. Add cooked pasta, mushrooms, tomatoes, red peppers, feta cheese, green onions, olives, and pepperoni. Toss until evenly coated. Cover, and chill 2 hours or overnight.

Nutrition Facts : Calories 745.6 calories, Carbohydrate 40.4 g, Cholesterol 69.7 mg, Fat 56.1 g, Fiber 5.4 g, Protein 22.1 g, SaturatedFat 14.9 g, Sodium 1278.7 mg, Sugar 5.4 g

TOSSED PEPPERONI PIZZA SALAD



Tossed Pepperoni Pizza Salad image

Sun-dried tomato dressing is a perfect complement to the peppers, cheese and pepperoni in this fun recipe I call "Pizzalicious Salad." For a change of pace, I sometimes omit the sun-dried tomato dressing and drizzle the mozzarella cubes with olive oil. -Lisa DeMarsh, Mount Solon, Virginia

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 5 servings.

Number Of Ingredients 13

1/4 cup sun-dried tomatoes (not packed in oil)
1 cup boiling water
3 cups torn leaf lettuce
3/4 cup cubed part-skim mozzarella cheese
2 ounces sliced pepperoni, quartered (about 1/2 cup)
6 slices red onion, separated into rings
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1/2 cup grape tomatoes, halved
1/4 cup grated Parmesan cheese
1/4 cup sun-dried tomato salad dressing
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder

Steps:

  • In a small bowl, combine sun-dried tomatoes and boiling water. Let stand 5 minutes; drain., In a large bowl, combine lettuce, mozzarella cheese, pepperoni, onion, peppers, grape tomatoes, Parmesan cheese and sun-dried tomatoes. In a small bowl, whisk salad dressing, Italian seasoning and garlic powder; drizzle over salad and toss to coat. Serve immediately.

Nutrition Facts : Calories 183 calories, Fat 12g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 580mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 10g protein. Diabetic Exchanges

Tips:

  • Use ripe, flavorful peppers. This will give your salad the best flavor.
  • Roast the peppers before adding them to the salad. This will help to caramelize the sugars in the peppers and bring out their natural sweetness.
  • Choose a good quality pepperoni. A good pepperoni will have a nice smoky flavor and a bit of a kick.
  • Use a light dressing. A heavy dressing will weigh down the salad and make it less refreshing.
  • Serve the salad immediately. This will help to prevent the roasted peppers from getting soggy.

Conclusion:

This roasted pepper and pepperoni tossed salad is a delicious and easy-to-make salad that is perfect for a summer meal. The roasted peppers add a smoky and sweet flavor to the salad, while the pepperoni adds a bit of a kick. The light dressing helps to keep the salad refreshing, and the fresh herbs add a pop of color and flavor. This salad is sure to be a hit at your next party or potluck.

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