Roasted Pepper Pasta Salad

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Here is what you need for Roasted Pepper Pasta Salad:

-12 oz mezzi rigatoni 
-2 bell peppers ( red & orange), halved, stemmed and seeded
-6 cloves of garlic, unpeeled
-1/4 cup of sliced almonds
-1/3 cup of extra-virgin olive oil
-1 lemon (not in picture)
-8 oz bocconcini ( small mozzarella balls)
-1 bunch of fresh basil, torn
-fresh ground pepper
-sea salt 
-(optional- I added a tsp of paprika and garlic powder at the end to punch up the garlic flavor)

1. 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 colder water to stop the cooking. Shake off excess water.

2. Meanwhile, place the bell peppers cut-side down on a foil-lined broiler pan, and garlic cloves to the sides and broil until charred, 7-8 minutes.

3. Transfer peppers to a bowl , cover and set aside for about 5 mins.

4. Heat a dry skillet over medium-high heat. Add the sliced almonds and toast, shaking the pan, 4-5 mins. Let cool.

5. Squeeze the garlic from its skins onto a cutting board.

6. Add 1/2 tsp salt , mince and mash the garlic into a paste with a large knife.




7. Peel the roasted peppers and slice into strips; transfer to a large bowl.


8. Add the garlic paste and drizzle with olive oil. Finely grate about 1 tsp of lemon zest into the bowl and squeeze in all of the lemon juice. Add the bocconcini, basil, almonds, pasta 1 tsp of salt and pepper to taste. ( this is where I added the optional paprika, and garlic powder)Toss and serve.


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  1. says

    I haven’t tried it, but I will this weekend. Just looking at it and reading all the fresh ingredients, sounds/looks yummy and refreshing. Can’t wait to try and esp going to make some for my mom, the vegetarian.


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