Italian Pepper Salad Recipes

ITALIAN ROASTED PEPPER SALAD RECIPE

Italian Roasted Pepper Salad Recipe image

Italian style roasted pepper salad recipe made with smoky roasted sweet or bell peppers, marinated in a true Italian dressing of extra virgin olive oil and red wine vinegar.

Provided by Florentina

Time 30m

Number Of Ingredients 8

Ingredients

2.5 lb sweet or bell peppers (- mixed colors)
1/3 cup extra virgin olive oil
1/4 cup red wine vinegar (+ more to taste)
3/4 tsp sea salt ((or to your taste))
1 sprig fresh basil or thyme (-for garnish)
1 tbsp capers ((optional))
1 clove garlic (-grated)
1/2 tsp red pepper flakes

Steps:

Heat up a cast iron plate on medium high flame.
Roast the peppers on all sides until charred. Transfer to a bowl and cover tightly with plastic wrap. Allow them to sit at room temperature until cool enough to handle.
Once the peppers have cooled down, gently start peeling away the charred skins and discard.
Optional but not needed: in the case of small sweet peppers, you can cut the peppers in half lengthwise and with a pairing knife remove the seeds and the core.
In a small bowl whisk together the olive oil and vinegar and season to taste with the sea salt. Adjust with more red wine vinegar until the magic balance is attained. Add the grated garlic and taste again, even ten times if you must. Alternatively you can use a small jar with a tight lid to shake up the dressing.
Pour the Italian dressing over the roasted peppers making sure sure they are coated evenly. Sprinkle with the red pepper flakes.
Garnish with the basil or thyme and capers (optional), then serve as a side dish, on top of bruschetta or on the antipasto platter.

Nutrition Facts : Calories 251 kcal, Carbohydrate 17 g, Protein 2 g, Fat 18 g, SaturatedFat 2 g, Sodium 508 mg, Fiber 6 g, Sugar 11 g, ServingSize 1 serving

ITALIAN PASTA SALAD WITH PEPPERONI

Italian Pasta Salad with Pepperoni image

From the very first bite, young and old alike will savor this salad from Evelyn Harrington of Glens Falls, New York-and then come back for more! "Feel free to prepare it in advance," Evelyn advises. "Then, before serving, all you need to do is toss it with the dressing and cheeses."-Evelyn Harrington, Glens Falls, New York

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 12-16 servings

Number Of Ingredients 15

Ingredients

1 package (16 ounces) shell macaroni
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1 large tomato, chopped
4 to 6 green onions, sliced
1 can (4 ounces) sliced mushrooms, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
2-1/2 ounces sliced pepperoni, halved
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 bottle (8 ounces) Italian salad dressing
1 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese

Steps:

Cook macaroni according to package directions; drain and cool. Place in a large bowl; add the next seven ingredients and toss. Add garlic, oregano, salt and pepper; toss. Refrigerate. Just before serving, add dressing and cheeses; toss.

Nutrition Facts :

SUMMER PEPPER SALAD

Summer Pepper Salad image

This is a great salad for the summer heat. It is light and very quick to make. And even my kids like it. Serve with French bread for a great combination.

Provided by barbzal

Categories Salad Vegetable Salad Recipes

Time 45m

Yield 4

Number Of Ingredients 7

Ingredients

1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 medium cucumber, seeded and chopped
¼ cup chopped fresh parsley
8 ounces crumbled feta cheese
1 tablespoon olive oil

Steps:

In a large bowl, mix the green bell pepper, red bell pepper, yellow bell pepper, cucumber, parsley, feta cheese, and olive oil. Chill at least 30 minutes in the refrigerator before serving.

Nutrition Facts : Calories 211.6 calories, Carbohydrate 9.4 g, Cholesterol 50.5 mg, Fat 15.7 g, Fiber 1.7 g, Protein 9.3 g, SaturatedFat 9 g, Sodium 638.6 mg, Sugar 5.8 g

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

Ingredients

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.

ITALIAN OLIVE AND PEPPERS SALAD

Italian Olive and Peppers Salad image

Dig into this jungle of greens, with artichoke hearts and assorted peppers and olives.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 20m

Yield 8

Number Of Ingredients 12

Ingredients

6 tablespoons olive oil
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/2 teaspoon sugar
1 clove garlic, finely chopped
1 bag (10 oz) ready-to-eat hearts of romaine
1/2 cup chopped fresh Italian (flat-leaf) parsley
2 small zucchini, thinly sliced
2 jars (6 oz each) marinated artichoke hearts, drained, chopped
1 1/2 cups pepperoncini peppers (Italian peppers), drained, chopped (from 16-oz jar)
1 cup pitted green olives, halved
Cracked pepper, if desired

Steps:

In small bowl, mix vinaigrette ingredients with wire whisk, or shake in jar with tight-fitting cover.
In large bowl, place salad ingredients.
Drizzle salad with vinaigrette; toss to coat. Sprinkle with pepper. Serve immediately.

Nutrition Facts : Calories 170, Carbohydrate 10 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 4 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving (2 cups each), Sodium 490 mg, Sugar 3 g, TransFat 0 g

ITALIAN ZUCCHINI SALAD

Italian Zucchini Salad image

Are you ready for a delicious Italian summer salad recipe? Zucchini salad the Cooking Italian with Joe way.

Provided by Cooking Italian With Joe

Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 9

Ingredients

4 cloves garlic, crushed
½ teaspoon dried rosemary, or to taste
sea salt and ground black pepper to taste
2 zucchini, diced, or more to taste
⅓ (4 ounce) package hard Italian salami, diced
4 mini fresh mozzarella balls, or more to taste
12 almonds, chopped
⅓ cup olive oil
1 dash balsamic vinegar

Steps:

Mix garlic, rosemary, sea salt, and pepper together in a large bowl. Add zucchini, salami, mozzarella cheese, and almonds. Mix well. Stir in olive oil and balsamic vinegar. Let stand for 10 minutes, then serve.

Nutrition Facts : Calories 208.1 calories, Carbohydrate 3.7 g, Cholesterol 20.9 mg, Fat 19.2 g, Fiber 0.8 g, Protein 5.9 g, SaturatedFat 5.1 g, Sodium 211.2 mg, Sugar 1.1 g