Pasta Salad with Roasted Tomatoes and Peppers
Bursting with vibrant flavors and textures, this Pasta Salad with Roasted Tomatoes and Peppers is a perfect dish for any occasion, from casual picnics to elegant brunches. Tossed with tender pasta, caramelized cherry tomatoes, and sweet roasted bell peppers, this salad is enhanced by a zesty homemade vinaigrette made with red wine vinegar, Dijon mustard, and garlic. Fresh basil leaves add an aromatic touch, while optional Parmesan cheese delivers a savory finish. With a quick prep time of 15 minutes and ready in under an hour, this make-ahead-friendly salad is as convenient as it is delicious. A refreshing and colorful vegetarian option that's sure to impress, it's perfect served chilled or at room temperature.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 300 grams pasta (penne, rotini, or farfalle)
- 250 grams cherry tomatoes
- 1 large red bell pepper
- 1 large yellow bell pepper
- 4 tablespoons olive oil
- 2 cloves garlic cloves, minced
- 10 grams fresh basil leaves
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 30 grams grated Parmesan cheese (optional)
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Cut the cherry tomatoes in half and the bell peppers into bite-sized strips. Place them on the baking sheet.
Drizzle 2 tablespoons of olive oil over the vegetables, sprinkle with a pinch of salt and black pepper, and toss to coat evenly.
Roast the vegetables in the oven for 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized. Remove from the oven and set aside to cool.
While the vegetables are roasting, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process, then transfer to a large mixing bowl.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, red wine vinegar, minced garlic, Dijon mustard, 1 teaspoon of salt, and 0.5 teaspoon of black pepper to create the dressing.
Add the roasted vegetables to the pasta, along with the chopped fresh basil leaves.
Pour the dressing over the salad and toss to combine thoroughly.
If desired, sprinkle grated Parmesan cheese on top for added flavor.
Serve immediately or refrigerate for up to 2 days. Bring to room temperature before serving for the best taste.
Nutrition Facts
Calories |
318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.9 g | 22% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 640 mg | 28% | |
| Total Carbohydrate | 33.4 g | 12% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 6.4 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 115 mg | 9% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 378 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
