Roasted Pepper Pasta Salad

5 from 5 votes

This Roasted Red Pepper Pasta Salad is a colorful, easy side dish packed with sweet roasted peppers, tender pasta, and fresh flavor.

Prep Time20

Cook Time20

Chilling Time1

Total Time1 40

Course: Main Dish, Pasta, Salad, Side Dish

Cuisine: Italian

Servings: servings

Calories: 567kcal

Author: Rosemary Molloy

Ingredients

3 cups cooked short pasta cooled (approximately 1½-1¾ cups/ 143 - 166 grams dry)
2 large bell peppers (roasted and cut into strips**)
1 cup cut up pancetta or bacon
1-2 small fresh mozzarella balls cut into cubes

DRESSING

1 clove garlic minced
¼ teaspoon salt
¼ cup olive oil
½ teaspoon oregano
3 tablespoons balsamic vinegar

US Customary - Metric

Instructions

FOR THE DRESSING

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

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Add a small drizzle of olive oil or balsamic before serving to freshen it up.

Roasted peppers: Use my homemade roasted peppers or jarred. To roast your own, char whole peppers on the grill, under the broiler, or in a 425°F oven until the skins blacken, then steam covered for 15 minutes and peel.

Nutrition