Roasted Pepper Pasta Salad Recipes

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ROASTED-PEPPER PASTA SALAD



Roasted-Pepper Pasta Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
12 ounces mezzi rigatoni or other short tube-shaped pasta
2 bell peppers (red and/or yellow), halved, stemmed and seeded
6 cloves garlic, unpeeled
1/4 cup almonds
1/3 cup extra-virgin olive oil
1 lemon
8 ounces bocconcini (small mozzarella balls)
1 bunch fresh basil, leaves torn
Freshly ground pepper

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



Roasted Pepper Pasta Salad image

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

1 package (12 ounces) tricolor spiral pasta
1 cup sliced green onions
1 jar (7 ounces) roasted sweet red peppers, drained and thinly sliced
4 ounces crumbled feta cheese
1 envelope Italian salad dressing mix
1/2 cup chicken broth
3 tablespoons balsamic vinegar

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 :

PASTA SALAD WITH ROASTED PEPPERS AND ONIONS



Pasta Salad with Roasted Peppers and Onions image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 12

2 tablespoons olive oil
1/2 pound pasta, small tubes or shells
3 tablespoons extra virgin olive oil
3 large red and/or yellow bell peppers
1 medium onion, julienned
1 teaspoon salt
1/2 teaspoon finely ground black pepper
2 to 3 cloves garlic, minced
2 teaspoons Hungarian or Spanish paprika
1 large tomato, seeded and diced
1/2 cup sour cream
3 dashes hot sauce

Steps:

  • Bring 1 gallon salted water to a rolling boil in a large stockpot. Add 1 tablespoon olive oil and pasta and cook until al dente, about 6 to 8 minutes. Drain in a colander, shaking vigorously, and immediately transfer to an oiled cookie sheet or clean countertop to cool. When cooled, transfer to a bowl, and toss with a little olive oil. Cover with plastic wrap and set aside at room temperature.
  • Meanwhile, roast bell peppers over a gas flame or on a tray under the broiler. Keep turning so the skin is evenly charred, without burning and drying out the flesh. Transfer charred peppers to a paper or plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes. To peel peppers, pull off the charred skin by hand and then, only if necessary, dip the peppers briefly in water to remove any blackened bits. (Do not peel the peppers under running water since that would wash away the flavorful juices.) Once peeled, cut away stems, seeds and veins, and slice peppers into strips.
  • Heat remaining tablespoon olive oil in a large skillet over high heat. Add onions, salt, and pepper, and cook until golden brown. Lower heat to moderate, add garlic, cook 1 minute, then add paprika, and cook 1 minute more. Add red peppers and tomatoes, cook an additional 1 to 2 minutes, and remove from heat.
  • Transfer to a medium bowl and combine with sour cream and hot sauce. Pour over reserved pasta, toss well, and serve.

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

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.

ROASTED SWEET PEPPER PASTA SALAD WITH HERBS AND FETA



Roasted Sweet Pepper Pasta Salad with Herbs and Feta image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Enjoy this cheesy herbed pasta salad made with turkey pepperoni and baked veggies, for a filling Italian -style dinner that's ready in just 30 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 9

2 large red or yellow bell peppers, cut into 1-inch pieces
1 medium red onion, cut into wedges (about 2 cups)
Cooking spray
3 cups uncooked penne pasta (10 ounces)
1 cup sliced 70%-less-fat turkey pepperoni (about 3 ounces), cut in half
(2 ounces) feta cheese, crumbed 1/2 cup
1/2 cup fat-free Italian dressing
2 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh mint leaves

Steps:

  • Heat oven to 450°. Spray rectangular pan, 13x9x2 inches, with cooking spray. Place bell peppers and onion in single layer in pan. Spray vegetables with cooking spray. Bake uncovered 15 to 20 minutes or until vegetables are lightly browned and tender.
  • Meanwhile, cook and drain pasta as directed on package. Rinse with cold water; drain.
  • Toss bell peppers, onion, pasta and remaining ingredients in large bowl. Serve immediately, or refrigerate 1 to 2 hours.

Nutrition Facts : Calories 270, Carbohydrate 44 g, Cholesterol 20 mg, Fiber 4 g, Protein 12 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 7 g, TransFat 0 g

THREE PEPPER PASTA SALAD



Three Pepper Pasta Salad image

Although there are a lot of ingredients, this recipe is so easy and really delicious! Great to take to a picnic or party.

Provided by LINDA DEMARIA

Categories     Salad     Pasta Salad     Vegetarian Pasta Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 13

1 (16 ounce) package tri-color pasta
⅔ cup olive oil
3 tablespoons white wine vinegar
¼ cup fresh basil leaves
2 tablespoons grated Parmesan cheese
1 ¼ teaspoons salt
¼ teaspoon ground black pepper
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 orange bell pepper, julienned
1 medium fresh tomato, chopped
1 (2.25 ounce) can black olives, drained
8 ounces mozzarella cheese, cubed

Steps:

  • Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  • In a blender or food processor, blend the olive oil, white wine vinegar, basil, Parmesan cheese, salt, and pepper until smooth.
  • In a large bowl, toss together the cooked pasta, dressing mixture, red bell pepper, yellow bell pepper, orange bell pepper, tomato, and olives. Top with mozzarella cheese to serve.

Nutrition Facts : Calories 482.7 calories, Carbohydrate 48 g, Cholesterol 19.2 mg, Fat 25.2 g, Fiber 3.6 g, Protein 16.2 g, SaturatedFat 5.9 g, Sodium 631 mg, Sugar 2.9 g

PENNE PASTA SALAD WITH ROASTED RED PEPPERS AND FRESH BASIL



Penne Pasta Salad With Roasted Red Peppers and Fresh Basil image

Celebrate the late summer harvest of red peppers with this simple and light pasta salad. You can easily substitute roasted peppers from a jar. This recipe is from an obscure little cookbook with fabulous recipes called "Canada Cooks Pasta". I have a propensity for lemon and increase the amount of zest and juice. As a matter of fact, I increase the feta and basil as well! This is a great brunch, pot luck or buffet salad! Note: Whether you use fresh peppers or jarred, ensure you dry them thoroughly...you really don't want a pink salad!

Provided by Highland Lass

Categories     Penne

Time 3h40m

Yield 4-6 serving(s)

Number Of Ingredients 9

6 red bell peppers, roasted, peeled and seeded or 6 roasted red peppers, deseeded
1/2 cup extra virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon finely grated lemon rind
1/2 teaspoon salt (to taste)
fresh ground black pepper
1 bunch fresh basil leaf, cut into 1/8 strips, about 1/2 cup
1/2 lb feta cheese, dried and crumbled
1 lb penne (or other short tube pasta)

Steps:

  • Slice peppers into ¼" wide strips, lengthwise. Place strips in a large bowl.
  • Whisk together the olive oil, lemon juice, lemon rind, salt and pepper.
  • Toss dressing with the red pepper strips.
  • Stack the basil leaves on top of one another and roll up. Slice the leaves crosswise into thin ribbons. This is called a "chiffonade" in case you want to impress your friends.
  • Toss the basil leaves with the peppers. Set aside to marinate for 1 hour.
  • Cook the pasta al dente in large pot of boiling water with 1 tablespoons each salt and olive oil. Drain, rinse briefly and cool to room temperature.
  • Combine pasta with marinated peppers and dressing.
  • Add crumbled feta cheese. Taste and adjust salt, add liberal grindings of black pepper.
  • Cool salad in fridge 1-2 hours before serving or salad may be chilled overnight and brought to room temperature 1 - 2 hours before serving.
  • Garnish with basil chiffonade.

Nutrition Facts : Calories 843.4, Fat 42, SaturatedFat 12.7, Cholesterol 50.6, Sodium 933.1, Carbohydrate 104.1, Fiber 16.1, Sugar 10.1, Protein 18.4

PASTA SALAD WITH ROASTED TOMATOES AND PEPPERS



Pasta Salad With Roasted Tomatoes and Peppers image

Make and share this Pasta Salad With Roasted Tomatoes and Peppers recipe from Food.com.

Provided by WeBees

Categories     Peppers

Time 2h55m

Yield 4 , 4 serving(s)

Number Of Ingredients 10

8 plum tomatoes, halved and seeded
1 small green pepper, quartered, ribs and seeds removed
1 cup dried macaroni or 1 cup other pastas
3/4 cup finely chopped onion
1 -1 1/2 tablespoon balsamic vinegar (or red wine vinegar)
1 teaspoon Dijon mustard
1 tablespoon dried basil (or fresh)
2 tablespoons extra virgin olive oil
salt and pepper
3 tablespoons parmesan cheese (grated or shaved)

Steps:

  • Preheat oven to 200. Place tomatoes and peppers, cut side down on a baking rack set onto a baking sheet. Roast for 20-30 minutes or until skins are easily removed.
  • Spray or brush vegetables with olive oil and continue to roast until tomatoes become a dark red color, about 2 hours. Remove from oven and chop into small pieces.
  • Meanwhile, cook and drain pasta. Place into a mixing bowl. Add the onions, tomatoes and peppers, toss to combine.
  • Mix together the vinegar, mustard, parsley, basil, olive oil, salt and pepper. Beat with a whisk to combine. Pour over the pasta, add the cheese and toss again. Serve at room temperature.

Nutrition Facts : Calories 214, Fat 8.6, SaturatedFat 1.7, Cholesterol 3.3, Sodium 80.6, Carbohydrate 28.9, Fiber 3.3, Sugar 5.5, Protein 6.5

ROASTED PEPPER SALAD



Roasted Pepper Salad image

This recipe for roasted pepper salad is courtesy of David Tanis and can be found in his "A Platter of Figs and Other Recipes" cookbook.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

12 large bell peppers, preferably a mix of yellow, orange, and red
Coarse salt and freshly ground black pepper
2 cloves garlic
1 tablespoon capers, rinsed
1 to 2 teaspoons red-wine vinegar
Olive oil
1/2 cup Nicoise olives, rinsed
Basil leaves, for garnish

Steps:

  • Place the peppers directly on the burner of a gas stove over high heat or on a grill. Just as each section turns puffy and black, turn the peppers with tongs to prevent overcooking. (If you don't have a gas stove, place the peppers on a baking pan, and broil in the oven, turning as each side becomes charred.) Spread peppers on a baking sheet and let cool.
  • When peppers are cool enough to handle, halve peppers crosswise and remove stems, ribs, and seeds; scrape away charred skin. Slice peppers into 1-inch-thick strips and transfer to a large bowl. Season with salt and pepper; toss to combine.
  • Using the flat side of a large knife, crush garlic. Sprinkle garlic with salt and continue crushing with the flat side of the knife until a paste is formed. Add to bowl with peppers, along with capers and vinegar. Drizzle with olive oil and toss until well combined. Let salad stand at room temperature until ready to serve.
  • To serve salad, season with salt and pepper and drizzle with more oil, if desired. Garnish with olives and basil.

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Top Asked Questions

What is roasted pepper pasta salad?
Roasted Pepper Pasta Salad the perfect end to Summer lunch, dinner or even side dish recipe. A delicious pasta salad full of roasted peppers, pancetta, fresh mozzarella, spices and an amazing balsamic dressing. I hate to admit it but it has taken me a while to get myself back in gear and in front of the stove.
How long do you cook red peppers for pasta?
Turn on your oven broiler and roast 2 red bell peppers for 15 minutes, then peel the skin off, and roughly chop them. This pasta will save in the refrigerator for up to 3 days. This wonderful, creamy pasta recipe has a nice kick from the roasted red peppers.
What is the best way to make pasta salad?
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.
How to Cook Pasta with peppers and Basil?
Toss the basil leaves with the peppers. Set aside to marinate for 1 hour. Cook the pasta al dente in large pot of boiling water with 1 tablespoons each salt and olive oil. Drain, rinse briefly and cool to room temperature. Combine pasta with marinated peppers and dressing. Add crumbled feta cheese.

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