Roasted Peppers Pasta Salad
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.
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
Calories: 324kcal | Carbohydrates: 40g | Protein: 12g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 12mg | Sodium: 520mg | Potassium: 389mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3060IU | Vitamin C: 113mg | Calcium: 60mg | Iron: 2mg