Roasted Red Bell Pepper Pasta Salad

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If you’re looking for a fresh twist on pasta salad, you’re in the right place. Roasted red bell pepper pasta salad offers a delightful blend of smoky, sweet flavors and creamy textures. It’s perfect for potlucks, weekday lunches, and quick dinners that will please everybody!

This dish is not only easy to make but also packed with nutrients. The vibrant colors and rich taste come from fresh veggies and mild spices, making it a crowd-pleaser. Dive into a bowl of goodness that makes healthy eating delicious and satisfying.

Tool Requirements

When making roasted red bell pepper pasta salad, you need a few basic tools.

Start with a cutting board and a sharp knife for chopping vegetables.

You’ll also need a baking sheet to roast the peppers.

Use a large pot to cook the pasta. A colander will help drain the pasta.

A large mixing bowl is perfect for tossing everything together.

Make sure to have a wooden spoon or tongs to stir the salad.

A measuring cup and spoons will help with accuracy when adding ingredients.

Finally, don’t forget a serving plate or bowl for presenting your delicious salad.

Preparing The Ingredients

First, grab some fresh red bell peppers. You’ll want to roast them until the skins are charred. Once roasted, place them in a bowl and cover to let them steam and cool. This makes the skins easier to remove. When cool, peel off the skins and chop the peppers into bite-sized pieces.

Next, choose your favorite pasta. Cook it in boiling salted water until al dente. Drain and rinse under cold water to stop the cooking process. Set it aside while you prep the rest.

For the dressing, get olive oil, lemon juice, garlic, and a pinch of salt and pepper. Mix these in a jar or bowl. Adjust the seasoning to taste. You want the dressing to be zesty, not too oily.

Include fresh basil leaves for a burst of flavor. Tear them into smaller pieces if they are large. You can also slice a little red onion for some extra zing.

Lastly, pick your favorite vegetable extras. You might want to add cherry tomatoes or some cucumbers. Chop them up into small chunks. This adds a nice crunch to the salad.

With everything prepped, you are ready to toss it all together.

Serving Suggestions

• When serving this pasta salad, you can try a few fun ideas to make every bite great.
• Enjoy the pasta salad warm or cold. It works nicely for both lunch and dinner. On a warm day, chilling it in the fridge for a bit makes it extra refreshing.
• Pair it with crunchy breadsticks or a slice of crusty baguette. This adds a nice texture contrast and makes the meal more exciting.
• Serve the salad on a bed of fresh greens like arugula or spinach for added flavor and nutrients. The greens bring a fresh, lively touch to the dish.
• Offer your favorite vegan cheese on the side. A sprinkle on top can create a richer taste, balancing the roasted peppers.
• For a bit of heat, add a dash of hot sauce on top. It spices things up easily when you want a little kick.
• This salad pairs well with grilled vegetables. Consider serving it alongside grilled zucchini or eggplant for a colorful plate.

Storage Tips

• To keep your roasted red bell pepper pasta salad fresh, store it in an airtight container. Make sure it is completely sealed.
• Place the container in the refrigerator. This will help maintain its flavor and texture.
• It’s best to consume the salad within 3-4 days. This ensures it stays tasty and safe to eat.

Roasted Red Bell Pepper Pasta Salad

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course Main Course, Salad, Side Dish

Cuisine Italian, Mediterranean

Servings 2 servings

Calories 255 kcal

Ingredients

  

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• 2 fresh red bell peppers
• 1 cup of pasta your choice
• 2 tablespoons of olive oil
• 1 tablespoon of lemon juice
• 1 clove of garlic minced
• Salt to taste
• Pepper to taste
• 1/4 cup of fresh basil leaves
• 1/4 red onion
• 1 cup of cherry tomatoes or cucumbers or a mix

Get Recipe Ingredients

Instructions

 

• Roast 2 fresh red bell peppers until the skins are charred.
• Place the roasted peppers in a bowl and cover to let them steam and cool.
• Once cool, peel off the skins and chop the peppers into bite-sized pieces.
• Cook 1 cup of pasta in boiling salted water until al dente.
• Drain the pasta and rinse under cold water to stop the cooking process, then set aside.
• In a jar or bowl, mix together 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 1 minced clove of garlic, and a pinch of salt and pepper. Adjust seasoning to taste.
• Tear 1/4 cup of fresh basil leaves into smaller pieces if they are large.
• Thinly slice 1/4 red onion.
• Chop 1 cup of cherry tomatoes or cucumbers (or a mix) into small chunks.
• Combine the cooked pasta, roasted red bell peppers, fresh basil leaves, sliced red onion, and chopped cherry tomatoes or cucumbers in a large bowl.
• Pour the dressing over the salad and toss gently to mix.

Nutrition

Calories: 255kcal

Keyword Vegan

Tried this recipe?Let us know how it was!

Stefan K.

Stefan has been vegan since 2019 and has been regularly working on his strength since the beginning of 2023. He’s on a mission to help other vegans get stronger and have all of them achieve the quality of life they deserve.