Trust me, this Roasted Red Pepper Pasta Salad is the kind of recipe that belongs at every family gathering, picnic, and Sunday table. It reminds me of the colorful pasta salads Grandma Jo used to make, the kind that looked simple but tasted like they had been fussed over all afternoon.
Table of Contents
Table of Contents
The roasted peppers bring sweetness, the cherry tomatoes add juicy brightness, and the garlicky vinaigrette ties everything together with bold Mediterranean flavor. Add fresh basil, sun-dried tomatoes, and tender pasta, and you have a vibrant side dish that feels fresh, hearty, and full of love.
This Roasted Red Pepper Pasta Salad is easy to prepare, beautiful to serve, and perfect for potlucks, BBQs, meal prep, or any meal that needs a little color.
Why You’ll Love This Roasted Red Pepper Pasta Salad
This Roasted Red Pepper Pasta Salad is bright, flavorful, and easy to make.
It is packed with Mediterranean-inspired ingredients like roasted peppers, cherry tomatoes, shallots, garlic, basil, lemon juice, olive oil, and sun-dried tomatoes.
The roasted vegetables give the salad a deep, sweet flavor, while the garlicky dressing makes every bite bold and delicious.
It is also perfect for picnics and potlucks because it can be made ahead and served chilled or at room temperature.
This recipe is vegetarian-friendly, easy to customize, and hearty enough to serve as a side dish or light meal.
Ingredients for Roasted Red Pepper Pasta Salad
To make this Roasted Red Pepper Pasta Salad, you will need:
- 2 mini sweet peppers, about 150g or 4 ounces, halved and deseeded
- 1 cup cherry tomatoes, left whole
- 2 medium shallots, sliced lengthwise
- 3 to 4 garlic cloves
- Kosher salt, to taste
- Olive oil, for roasting
- 8 ounces dry fusillotti, fusilli, or similar short pasta
- 2 cups finely minced sun-dried tomatoes
- 1/2 cup packed fresh basil leaves
- 3 tablespoons lemon juice
- 3 tablespoons olive oil, preferably oil from the sun-dried tomato jar
- 1 tablespoon honey
- 1 teaspoon Italian herbs
- 1 teaspoon Aleppo pepper
- 1 teaspoon kosher salt, plus more to taste
Short pasta works best because it holds onto the dressing and mixes well with the roasted vegetables. Fusilli, fusillotti, penne, or farfalle are all good choices.
How to Make Roasted Red Pepper Pasta Salad
Step 1: Roast the Vegetables
Preheat your oven to 450°F.
Place the halved mini sweet peppers, cherry tomatoes, shallots, and garlic cloves on a baking sheet. Drizzle with olive oil and sprinkle with kosher salt.
Arrange the peppers skin-side up so they can char properly. Roast for 25 to 30 minutes, or until the peppers are softened and slightly blackened in spots.
Check the cherry tomatoes early. If they begin to burst or char too quickly, remove them from the pan and let the peppers continue roasting.
Once roasted, let the vegetables cool slightly.
Step 2: Cook the Pasta
Bring a large pot of salted water to a boil.
Add the pasta and cook until just past al dente, according to the package directions. Pasta firms up as it cools, so cooking it slightly tender helps it stay pleasant in a chilled salad.
Drain the pasta and rinse briefly under cool water to stop the cooking. Let it drain well.
Step 3: Prepare the Dressing
Squeeze the roasted garlic cloves from their skins and mash them into a paste.
In a large bowl, whisk together the mashed roasted garlic, lemon juice, olive oil, honey, Italian herbs, Aleppo pepper, and kosher salt.
Whisk until the dressing looks smooth and slightly emulsified. Taste and adjust with more salt, lemon juice, or honey if needed.
Step 4: Assemble the Salad
Add the cooked pasta to the bowl with the dressing.
Gently fold in the roasted peppers, cherry tomatoes, shallots, sun-dried tomatoes, and fresh basil leaves.
Toss until everything is evenly coated. Taste again and adjust the seasoning if needed.
For the best flavor, chill the pasta salad for at least 30 minutes before serving.
Print
Irresistible Roasted Red Pepper Pasta Salad Recipe
A flavorful and colorful pasta salad featuring roasted red peppers, cherry tomatoes, and a garlic herb vinaigrette.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 6 (150 g or 4 oz) mini sweet peppers, halved and de-seeded
- 6.5 oz (180 g) cherry tomatoes, whole
- 2 medium shallots, sliced lengthwise
- 3–4 garlic cloves
- Kosher salt
- Olive oil
- 8 oz (225 g) dry fusillotti or any similar pasta
- 1/2 cup (86 g) finely minced sun-dried tomatoes
- 1/2 cup (18 g) packed basil leaves
- 3 tbsp (30 g) lemon juice
- 3 tbsp (32 g) olive oil (use oil from sun-dried tomatoes)
- 1 tbsp (11 g) honey
- 1 tsp Italian herbs
- 1 tsp Aleppo pepper
- 1 tsp kosher salt (start with 1 tsp and adjust as needed)
Instructions
- Roast the veggies. Line a sheet pan with parchment paper and add all the veggies – place the peppers skin-side up so they char. Toss in olive oil and kosher salt. Roast at 450°F for 25-30 minutes or until the peppers are slightly charred. Remove cherry tomatoes early if needed.
- Cook the pasta. Boil in salted water according to package instructions. Drain and rinse, then add to a bowl.
- Slice the veggies. Once roasted, slice the peppers and shallots, mince the sun-dried tomatoes, and add to the pasta with cherry tomatoes and basil.
- Make the vinaigrette. Whisk all dressing ingredients together, smushing the roasted garlic for better incorporation.
- Toss and serve. Combine the salad with the dressing, adjust salt, and enjoy.
Notes
- Slice garlic tops for easy squeezing after roasting.
- Pull cherry tomatoes early if they char too quickly.
- Overcook pasta slightly as it firms when cold.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Pasta Salad
- Method: Roasting, Boiling
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
Tips for Perfect Roasted Red Pepper Pasta Salad
Roast the peppers skin-side up so they get a little char and extra flavor.
Do not skip the roasted garlic. It adds a sweet, mellow depth to the dressing.
Use the oil from the sun-dried tomato jar for the dressing if you can. It adds extra richness and flavor.
Let the pasta drain well before mixing so the dressing does not become watery.
Chill before serving to give the flavors time to blend.
Add the fresh basil near the end so it stays bright and fragrant.
Variations for Roasted Red Pepper Pasta Salad
This Roasted Red Pepper Pasta Salad is easy to change depending on what you have on hand.
Add crumbled feta cheese for a salty, tangy bite.
Swap the fusillotti for penne, farfalle, rotini, or any short pasta that holds dressing well.
For extra Mediterranean flavor, add Kalamata olives, artichoke hearts, capers, or roasted zucchini.
Fresh oregano can be used instead of basil for a stronger herb flavor.
For a heartier meal, add grilled chicken, chickpeas, white beans, or shrimp.
If you like more heat, add extra Aleppo pepper or a pinch of red pepper flakes.
Serving and Storing Roasted Red Pepper Pasta Salad
This pasta salad is delicious chilled, but it is also wonderful at room temperature.
Serve it with grilled chicken, fish, steak, burgers, sandwiches, or other BBQ favorites. It also works beautifully as a vegetarian side dish for picnics and potlucks.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
The pasta may absorb some of the dressing as it sits. Before serving leftovers, add a small splash of olive oil or lemon juice and toss gently to refresh the salad.
Nutritional Information
Nutrition values are estimates and may vary depending on the ingredients, brands, and serving size used.
This Roasted Red Pepper Pasta Salad includes pasta, roasted vegetables, olive oil, herbs, and sun-dried tomatoes, making it a flavorful Mediterranean-inspired side dish.
For the most accurate nutrition information, calculate using your exact ingredients.
Frequently Asked Questions
Can I use jarred roasted red peppers?
Yes. Jarred roasted red peppers work in a pinch and save time. Fresh roasted peppers will give the salad a deeper, sweeter flavor, but jarred peppers are still delicious.
Is this Roasted Red Pepper Pasta Salad gluten-free?
It can be gluten-free if you use your favorite gluten-free pasta. The rest of the ingredients are naturally gluten-free, but always check labels to be sure.
Can I make this pasta salad ahead of time?
Yes. This salad is great for making ahead. Prepare it a few hours before serving and keep it chilled. Add the fresh basil closer to serving for the best color and flavor.
What pasta works best?
Short pasta shapes work best, such as fusilli, fusillotti, rotini, penne, or farfalle. These shapes hold the dressing well and mix easily with the roasted vegetables.
Can I serve this warm?
Yes. You can serve it slightly warm, at room temperature, or chilled. For potlucks and picnics, chilled or room temperature works best.
Share Your Roasted Red Pepper Pasta Salad
Did you make this Roasted Red Pepper Pasta Salad? I would love to hear how it turned out.
Share your favorite add-ins, serving ideas, or family twist in the comments.
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