Best 3 Roasted Pepper Pasta Salad Recipes
Indulge in a symphony of flavors with our Roasted Pepper Pasta Salad, a delectable dish that combines the vibrant colors and bold tastes of roasted bell peppers, tender pasta, and a zesty dressing. This salad offers a perfect balance of sweet, tangy, and savory notes, making it an ideal side dish or light main course. With three variations to choose from, each featuring distinct ingredients like feta cheese, artichoke hearts, and sun-dried tomatoes, this recipe caters to diverse palates and dietary preferences.
Dive into the classic Roasted Pepper Pasta Salad, where roasted red peppers, red onion, and fresh basil mingle harmoniously with a tangy vinaigrette. For a more substantial meal, try the Roasted Pepper Pasta Salad with Feta Cheese, where crumbled feta adds a creamy texture and salty tang. If you're looking for a vegetarian delight, the Roasted Pepper Pasta Salad with Artichokes and Sun-Dried Tomatoes offers a delightful combination of nutty artichoke hearts, tangy sun-dried tomatoes, and a hint of garlic.
Each variation of this Roasted Pepper Pasta Salad promises a unique culinary experience, ensuring that you'll find a flavor combination that tantalizes your taste buds. With its vibrant colors, delectable flavors, and customizable options, this salad is sure to become a favorite at your next gathering or a refreshing addition to your weekday meals.
ROASTED-PEPPER PASTA SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
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 PASTA SALAD
I first tried balsamic vinegar when I made this salad. Now I can't resist any recipe that features the ingredient. This pasts dish is not only ideal for summer picnics; it makes a great side salad or vegetarian entree.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, onions, red peppers and cheese. , In a small bowl, whisk the salad dressing mix, broth and vinegar. Pour over pasta mixture; toss to coat. Cover and refrigerate for at least 1 hour.
Nutrition Facts :
ROASTED-PEPPER PASTA SALAD
Categories Salad Pasta Side Broil Quick & Easy High Fiber
Number Of Ingredients 10
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.
Tips:
- To save time, use pre-roasted peppers from a jar or can. You can also roast your own peppers by placing them on a baking sheet and broiling them until blackened. Once the peppers are cool enough to handle, peel and seed them.
- For a more flavorful salad, use a variety of different colored peppers. Red, yellow, and orange peppers all have slightly different flavors that will complement each other well.
- If you don't have any fresh basil on hand, you can use dried basil instead. Just be sure to use about half the amount, as dried basil is more concentrated than fresh.
- If you're looking for a vegan version of this salad, you can omit the Parmesan cheese.
- This salad is a great make-ahead dish. You can make it up to two days in advance and store it in the refrigerator. Just be sure to bring it to room temperature before serving.
Conclusion:
This roasted pepper pasta salad is a delicious and easy-to-make dish that's perfect for a summer picnic or potluck. It's also a great way to use up leftover roasted peppers. With its vibrant colors and flavorful ingredients, this salad is sure to be a hit with everyone who tries it.
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