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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.

Roasted Pepper Pasta Salad, the perfect Italian cold Salad, filled with roasted peppers, mozzarella, bacon and a yummy 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. Especially with this horrible heat wave we are having in Italy.

It was so nice to have a few days of lower temperatures but nope it sure didn’t last long, the temperature is back up!

pics of how to make Roasted Pepper Pasta Salad.

So what do you serve when 1. Everyone is hungry and 2. Just the idea of cooking makes you melt?

A Roasted Pepper Pasta Salad that’s what.

roasted pepper pasta salad in a bowl

Pasta Salad with Roasted Peppers

I know you still have to turn on the stove to roast the peppers and cook the pasta but at least it’s pretty quick and easy! 😉

So if you are looking for an amazing way to end the Summer, this Roasted Pepper Pasta Salad with Pancetta and fresh Mozzarella is definitely the way to go.

roasted pepper pasta salad in big bowl

It was gone in minutes! Buon Appetito!

More Cold Salads to Enjoy!

up close roasted pepper past salad
roasted pepper pasta salad in a bowl

Roasted Red Pepper Pasta Salad

Rosemary Molloy
Roasted Pepper Pasta Salad, the perfect Italian cold Salad, filled with roasted peppers, mozzarella, bacon and a yummy Balsamic dressing.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Dish, Pasta, Salad, Side Dish
Cuisine Italian
Servings 4 servings
Calories 286 kcal


  • 3 cups cooked short pasta cooled
  • 2 peppers roasted and cut into strips**
  • 1 cup cut up pancetta or bacon
  • 1-2 small fresh mozzarella balls cut into cubes


  • 1 clove garlic minced
  • 1/4 teaspoon salt
  • 1/4 cup olive oil
  • 1/2 teaspoon oregano
  • 3 tablespoons balsamic vinegar



  • In a medium container add all the Dressing ingredients and shake to combine.
  • In a medium frying pan add 1 tablespoon olive oil and cook pancetta (or bacon) until browned and crisp (or until desired doneness).  Remove to drain on a paper towel lined plate.
  • In a large bowl toss together cooked pasta, roasted pepper slices, cooked pancetta, cubed mozzarella and Dressing.  Refrigerate for at least one hour to mingle flavours.  Toss well before serving and top with fresh basil leaves.  Enjoy!
  • **  Roasted Peppers  see RECIPE


Calories: 286kcal | Carbohydrates: 29g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 174mg | Potassium: 52mg | Fiber: 1g | Sugar: 2g | Vitamin C: 0.7mg | Calcium: 13mg | Iron: 1.4mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!


  1. 5 stars
    My family said “make a roasted veggie pasta salad” and I found this recipe. Absolutely delicious! Thank you!

  2. 5 stars
    What a great idea. Who doesn’t love peppers, pancetta and mozzarella? Having the girls over for a light lunch. This is definitely on the menu. Thanks for another great recipe.

  3. 5 stars
    All your recipes with this post look super!! I bet you’ve been super busy with gardening and all of the veggies coming from it. I hope your daughter had a chance to make it home and visit for a while before going back to her studies. Anyway, your recipes are all drool worthy. Have a great week.

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