Go Back
Pasta salads have long been a beloved staple in the culinary world, celebrated for their versatility and ease of preparation. These dishes are perfect for everything from casual family dinners to elegant gatherings, making them a go-to option for meal prep and potlucks alike. Among the myriad of pasta salad variations, the Roasted Pepper Pasta Salad stands out for its vibrant colors, fresh ingredients, and satisfying flavor profile. This dish is not just a feast for the eyes; it offers a delightful combination of textures and tastes that make it an ideal choice for any occasion.

Roasted Pepper Pasta Salad

Discover the vibrant and flavorful Roasted Pepper Pasta Salad, a versatile dish perfect for any occasion. Bursting with the sweetness of roasted bell peppers, fresh vegetables, and a zesty dressing, this salad captivates both the eyes and taste buds. Ideal for potlucks, meal prep, or a delightful main course, it's easy to make with simple ingredients. Follow our step-by-step guide to create this colorful dish that everyone will love. Enjoy the delicious blend of textures and flavors!
Print Recipe Pin Recipe

Ingredients
  

8 oz (225g) pasta (farfalle or penne)

3 large bell peppers (red, yellow, and orange), roasted and chopped

1 cup cherry tomatoes, halved

½ cup black olives, pitted and sliced

¼ cup red onion, finely diced

1 cup fresh spinach leaves, roughly chopped

½ cup feta cheese, crumbled

¼ cup fresh basil, chopped

3 tablespoons olive oil

2 tablespoons red wine vinegar

1 teaspoon garlic powder

Salt and pepper to taste

¼ teaspoon crushed red pepper flakes (optional)

Instructions
 

Cook the Pasta: Start by boiling a large pot of salted water. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process, then set aside.

    Prepare the Peppers: While the pasta is cooking, roast the bell peppers. Preheat your oven to 425°F (220°C). Cut the peppers in half, remove the seeds and stems, and place them cut-side down on a baking sheet. Roast for about 20-25 minutes or until the skins are blistered and blackened. Remove from the oven, cover with foil for about 10 minutes, then peel off the skins and chop the peppers.

      Mix Ingredients: In a large mixing bowl, combine the cooked pasta, roasted peppers, cherry tomatoes, black olives, red onion, spinach, feta cheese, and basil.

        Prepare the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, garlic powder, salt, pepper, and crushed red pepper flakes (if using). Adjust seasoning to taste.

          Combine Salad and Dressing: Pour the dressing over the pasta salad mixture and toss gently until everything is well coated.

            Chill and Serve: Cover the salad with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature.

              Prep Time, Total Time, Servings: 15 min | 1 hr | 4 servings