Roasted Pepper Pasta Salad

Roasted Pepper Pasta Salad served in a glass bowl

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)

How to Make Roasted Pepper Pasta Salad

  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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Roasted Pepper Pasta Salad

This Roasted Pepper Pasta Salad is full of flavor and is perfect for any time of year. Summer bbqs, or any holiday gathering.
Prep Time 10 minutes
Cook Time 20 minutes

Ingredients
 

  • 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

Instructions

  • 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.
  • 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.
  • Transfer peppers to a bowl , cover and set aside for about 5 mins.
  • Heat a dry skillet over medium-high heat. Add the sliced almonds and toast, shaking the pan, 4-5 mins. Let cool.
  • Squeeze the garlic from its skins onto a cutting board.
  • Add 1/2 tsp 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 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.

Nutrition

Calories: 467kcal | Carbohydrates: 49g | Protein: 16g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 14mg | Sodium: 33mg | Potassium: 289mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1242IU | Vitamin C: 61mg | Calcium: 176mg | Iron: 1mg

Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

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6 Comments

  1. Anonymous says:

    Thank you for sharing this. It was easy and delicious.

  2. 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.

  3. Looks so good. Going to have to make it. <3