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.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.

Step 2

Cut the cherry tomatoes in half and the bell peppers into bite-sized strips. Place them on the baking sheet.

Step 3

Drizzle 2 tablespoons of olive oil over the vegetables, sprinkle with a pinch of salt and black pepper, and toss to coat evenly.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Add the roasted vegetables to the pasta, along with the chopped fresh basil leaves.

Step 8

Pour the dressing over the salad and toss to combine thoroughly.

Step 9

If desired, sprinkle grated Parmesan cheese on top for added flavor.

Step 10

Serve immediately or refrigerate for up to 2 days. Bring to room temperature before serving for the best taste.

Nutrition Facts

Serving size	(1092.0g)

Amount per serving	% Daily Value*
Calories	1291.2

Total Fat 69.8g	0%
Saturated Fat 15.0g	0%
Polyunsaturated Fat 5.3g
Cholesterol 24mg	0%
Sodium 2962.7mg	0%
Total Carbohydrate 131.3g	0%
Dietary Fiber 14.7g	0%
Total Sugars 15.2g
Protein 35.9g	0%

Vitamin D 0IU	0%
Calcium 438.4mg	0%
Iron 5.7mg	0%
Potassium 1696.8mg	0%

*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.

Source of Calories

Fat: 48.4%

Protein: 11.1%

Carbs: 40.5%