Description
A vibrant bowl of Roasted Pepper Pasta Salad elevates your dining experience with layers of smoky roasted bell peppers, briny Kalamata olives, and creamy feta.
Ingredients
Scale
- 12 oz pasta (penne or rotini) (Gluten-free pasta can be used.)
- 3 red bell peppers (Can swap for yellow or orange peppers.)
- 1/4 cup olive oil (Extra virgin olive oil is recommended.)
- 2 tbsp balsamic vinegar (White balsamic can be used.)
- 1 tsp dried oregano (Fresh oregano can intensify flavor.)
- Salt and pepper to taste
- 1/2 cup crumbled feta cheese (Goat cheese can be substituted.)
- 1/2 cup Kalamata olives, pitted and halved (Any black olives can work.)
- 1/4 cup fresh basil, chopped (Parsley can be used as an alternative.)
- 1/2 red onion, finely sliced (Green onions can replace for milder taste.)
- 2 tbsp pine nuts, toasted (Optional, sunflower seeds are a nut-free option.)
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the red bell peppers in half, remove the seeds, and brush the cut sides with olive oil. Sprinkle with salt and pepper, then arrange cut side up on a baking sheet.
- Roast the peppers for 20-25 minutes until softened and slightly charred.
- Meanwhile, cook the pasta in salted boiling water to al dente, drain, and let it cool completely.
- Chop the roasted peppers into bite-sized pieces.
- In a large mixing bowl, combine the cooled pasta, chopped peppers, feta, Kalamata olives, basil, and sliced red onion.
- In a separate bowl, whisk together the olive oil, balsamic vinegar, and dried oregano until well combined.
- Drizzle the dressing over the salad mixture and toss until everything is evenly coated.
- Sprinkle toasted pine nuts over the salad just before serving, and optionally top with fresh basil.
Notes
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Salad
- Method: Roasting, Boiling, Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 15 mg
Keywords: Roasted Pepper Pasta Salad