Description
A delightful Roasted Red Pepper Pasta Salad that combines the smoky sweetness of roasted peppers with savory pancetta, creamy mozzarella, and a flavorful balsamic dressing. Perfect for a light lunch or a side dish at a barbecue.
Ingredients
Units
Scale
Pasta Salad:
- 3 cups cooked short pasta, cooled
Roasted Red Peppers:
- 2 peppers, roasted and cut into strips
Pancetta/Bacon:
- 1 cup pancetta or bacon, cut up
Mozzarella:
- 1–2 small fresh mozzarella balls, cut into cubes
Dressing:
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 cup olive oil
- 1/2 teaspoon oregano
- 3 tablespoons balsamic vinegar
Instructions
- Dressing: In a medium container, combine all the Dressing ingredients and shake well.
- Pancetta/Bacon: In a medium frying pan, cook pancetta or bacon in 1 tablespoon of olive oil until browned and crisp. Remove and drain on a paper towel.
- Assembly: In a large bowl, toss together cooked pasta, roasted pepper slices, cooked pancetta, cubed mozzarella, and Dressing. Refrigerate for at least one hour to allow flavors to meld. Before serving, toss well and garnish with fresh basil leaves.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 2g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg
