Looking for a pasta salad that’s anything but boring? This roasted pepper pasta salad is bursting with colour, flavour, and texture. With sweet roasted peppers, creamy goat cheese, crunchy pistachios, and a tangy homemade dressing, it’s the kind of dish that steals the show.
Pasta salads are always a must for me during the Summer months. This easy to make roasted pepper pasta salad is packed with flavour and satisfying. Perfect for meal prep, picnics, or weeknight dinners. I like to prep a big batch and plan to have some leftovers to take as lunch at work.
How to roast red peppers
In this recipe, I roast the red peppers until tender. However, you can use ready bought jarred roasted red peppers, although they’re easy to make fresh at home, as I did!
To roast the red peppers in the oven, turn the oven to its highest temperature setting. Cut the peppers vertically and remove all the seeds. Lightly brush the peppers with oil and salt. Place the peppers in a parchment lined baking sheet and roast in the oven for about 30 minutes. Ideally use oil that has a high smoking point such as canola oil, sunflower oil or vegetable oil. Do not use olive oil as it will burn quickly.
Once roasted, place the hot peppers in a bowl and cover with cling film or aluminium foil. Let them rest until cool. Gently remove the skins and slice the peppers.
FAQs
What other cheese can I use?
I like to add goat cheese with this pasta salad as I find it adds a kick and balances out the sweet flavour of the peppers. If goat cheese is not for you, the closest would be feta cheese or even parmeggiano or pecorino, as they will add a punch to this pasta salad. However, if you want to keep the flavours delicate, burrata and mozzarella will work just as great!
Can I serve this pasta cold?
Yes! The beauty of this dish is that it can be enjoyed both warm and cold! The flavours are strong so they will make a rich pasta salad. Once cooled I wouldn’t recommend heating it up. Instead before serving, I recommend an extra drizzle of olive oil and give everything a good mix!
How can I store leftover pasta?
If you have any leftovers of this roasted peppers pasta salad you can store in an airtight container in the fridge. I would recommend using up any leftovers in 2 days, as the dressing can make the pasta go soggy and it will not be as good if left for more.
Roasted Peppers Pasta Salad
Ingredients
- 4 mixed coloured peppers
- 1 large shallot sliced
- 250 g short pasta
- 250 g cherry tomatoes halved
- 150 g goat cheese
- 2 tbsp parsley chopped
- a handful of pistachios chopped
Dressing
- 3 tbsp olive oil
- 2 tbsp white wine vinegar
- 1 tbsp balsamic vinegar
- 1/2 tbsp honey
- 1 tsp salt
- 1 tbsp mustard
Instructions
- Preheat the oven to 450°F or 230°C. Slice the peppers vertically in half and remove the seeds. Lightly oil the peppers with vegetable oil. Place the peppers with the cut side down on the baking sheet. Roast for about 30 minutes rotating half way. Once done, let them rest until cool. Remove most of the skin and slice the peppers into strips.
- In a large pot, cook the pasta until al dente in salted water according to the instructions on the package.
- For the dressing, in a small bowl whisk all the ingredients together.
- To a large bowl add the roasted peppers, sliced shallots, halved tomatoes, chopped parsley and the pasta. Drizzle the dressing on top and mix well.
- Add the chopped pistachios and crumbled goat cheese on top. Season with salt and pepper to taste.
Nutrition
If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create! Don’t forget to subscribe to the mailing list down below so to receive the recipe updates straight to your mailbox!
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