Roasted Red Pepper Pasta Salad Recipe

If you’re on the hunt for a pasta salad that’s bursting with bold Mediterranean flavors, look no further than this Roasted Red Pepper Pasta Salad. Smoky roasted peppers, crispy pancetta, creamy mozzarella, and tangy balsamic dressing make for a vibrant, colorful side or meal you’ll crave all summer long!

Ingredients You’ll Need

Let’s talk about how truly easy this ingredient list is—a few fresh, bold basics come together for something way greater than the sum of its parts. Each ingredient brings its own flair, from the silky roasted peppers to the creamy mozzarella and crispy pancetta. Here’s what makes them all shine:

• Short Pasta: Think penne, fusilli, or rotini. Their shapes are ideal for grabbing onto the dressing and chunky ingredients.
• Roasted Red Peppers: The star of the show—sweet, smoky, and vivid. You can roast them yourself or use jarred for ease.
• Pancetta or Bacon: Adds a beautiful pop of savory flavor and crunch. Bacon works just as well if you don’t have pancetta on hand.
• Fresh Mozzarella Balls: Mild, milky, and creamy, mozzarella brings irresistible texture and balances the salad’s tanginess.
• Garlic: Just one clove minced into the dressing infuses everything with subtle depth and warmth.
• Salt & Olive Oil: Classic essentials that tie the dressing together and help coat every bite.
• Dried Oregano: A Mediterranean staple for herby, earthy notes that make the salad taste extra special.
• Balsamic Vinegar: Sweet and acidic, this is what lifts the salad and gives it that bright, finishing zing.

Variations

The beauty of Roasted Red Pepper Pasta Salad lies in how easy it is to make it your own! Whether you’re working with what’s in your fridge or need to swap ingredients for dietary reasons, this salad is endlessly flexible. Here are some tasty ideas:

• Vegetarian Swap: Omit the pancetta or bacon, and toss in some toasted pine nuts or chickpeas for protein and crunch.
• Use a Different Cheese: Feta, goat cheese, or even shaved parmesan add delightful flavor and texture twists.
• Change Up the Pasta: Try whole wheat or gluten-free pasta for dietary needs—just cook according to package directions so it holds its shape.
• Add More Veggies: Roasted zucchini, cherry tomatoes, or artichoke hearts all work wonderfully for extra color and nutrition.
• Herb it Up: Fresh chopped basil, parsley, or even arugula can give your pasta salad a peppery, fresh finish.

How to Make Roasted Red Pepper Pasta Salad

Step 1: Whip Up the Dressing

This step couldn’t be simpler! In a medium-sized container with a lid, combine your minced garlic, salt, olive oil, oregano, and the star—balsamic vinegar. Give it a good shake until everything is beautifully blended and aromatic. Making the dressing first lets the flavors meld together while you prep the main ingredients.

Step 2: Prepare the Pancetta (or Bacon)

Heat a tablespoon of olive oil in a medium frying pan. Add your diced pancetta or bacon, and let it cook over medium heat until each piece is golden and crisp. Don’t rush this part—the fat from the pancetta infuses the oil, giving you little flavor bombs throughout the salad. Once crisp, transfer to a paper-towel-lined plate to drain excess oil.

Step 3: Toss Everything Together

In a large mixing bowl, combine the cooked (and cooled) pasta, roasted pepper strips, crispy pancetta, and cubes of mozzarella. Pour your homemade balsamic dressing over the top, then toss gently but thoroughly so every piece gets coated. The combination of textures and colors is pure joy!

Step 4: Chill and Marinate

Cover your bowl and pop the salad in the fridge for at least an hour. This is when the magic happens—the flavors seep into the pasta, and everything marries into one irresistible bite. If you have time, a few hours is even better!

Step 5: Serve and Enjoy

Give the Roasted Red Pepper Pasta Salad a final toss, taste for seasoning, and scatter on fresh basil leaves as the finishing touch. Serve it up chilled or at room temperature—it’s delicious either way!

How to Serve Roasted Red Pepper Pasta Salad

Garnishes

Garnishing transforms this salad from simply tasty to absolutely show-stopping! My favorite way is a scattering of fresh basil leaves, but you could also add a drizzle of extra-virgin olive oil, a crack of black pepper, or even a few shavings of parmesan cheese for a touch of elegance. The pop of green and extra layers of flavor always bring the wow factor.

Side Dishes

For a lunch spread, I love serving Roasted Red Pepper Pasta Salad alongside a crusty baguette and a leafy green salad. It also pairs beautifully as a BBQ or picnic side, matching up perfectly with grilled chicken, fish, or veggie skewers. Its bold flavors hold their own next to any main course!

Creative Ways to Present

Get playful with presentation: heap the salad onto a large platter lined with extra roasted peppers and basil, serve it in individual mason jars for an outdoor gathering, or stuff scoops into lettuce cups for a pretty (and portable) appetizer. Each serving feels like a special occasion!

Make Ahead and Storage

Storing Leftovers

Store leftover Roasted Red Pepper Pasta Salad in an airtight container in the fridge. It will keep beautifully for up to 3 days. Just give the salad a quick toss before serving, as the dressing might settle at the bottom.

Freezing

While this salad is at its best fresh and chilled, freezing isn’t recommended. The pasta and roasted peppers can lose their texture, and the mozzarella will become watery after thawing. For optimal flavor and texture, keep it in the fridge.

Reheating

This pasta salad is meant to be enjoyed cold or at room temperature, so there’s no need to reheat! If you prefer, simply let it sit out for 10–15 minutes after removing from the fridge to take the chill off before serving.

FAQs

Final Thoughts

If you love dishes that feel bright, satisfying, and a total crowd-pleaser, you simply have to try this Roasted Red Pepper Pasta Salad. It’s the kind of recipe you’ll reach for again and again—colorful, crave-worthy, and so easy. I can’t wait for you to fall in love with every zesty, savory bite!

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