Roasted Pepper Pasta Salad
This Roasted Pepper Pasta Salad is simple but packed with flavor. Loaded with pasta, sun-dried tomatoes, roasted peppers and a light dressing.
Equipment
- baking dish
Ingredients
- 3 bell peppers cubed
- 1 shallot roughly chopped
- 4 tablespoons oil separated, from the sun-dried tomato jar
- salt & pepper to taste
- 1 tablespoon balsamic vinegar plus more to taste
- 3/4 pound short pasta I used rotini
- 1 8-ounce jar sun-dried tomatoes in oil
- 2 handfuls spinach
- 1 tablespoon dijon mustard
- 1-2 tablespoons apple cider vinegar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 2 cloves garlic minced
Instructions
- Preheat the oven to 425 degrees and line a baking dish with parchment paper. Add the peppers, shallot, 2 tablespoons oil, balsamic vinegar and a pinch of salt & pepper to the baking dish. Toss until coated and place in the oven for 15 minutes. Toss and place back in the oven for 15-20 minutes, or until tender with charred edges. Remove from the oven and allow to cool for 30 minutes.
- Meanwhile, bring a pot of water to a boil. Add the pasta and cook according to the package instructions. Drain and rinse with cold water.
- To make the dressing, add the remaining oil, dijon mustard, apple cider vinegar, garlic, oregano, parsley and a pinch of salt & pepper to a jar or bowl. Whisk until combined. Taste and adjust the seasonings as needed.
- To assemble, add everything from the baking dish (including the juices) to a bowl with the pasta, chopped sun-dried tomatoes and spinach. Pour over the dressing and toss until combined. Add a little more balsamic vinegar to taste.
- Serve right away or allow to chill in the fridge.
Video
Notes
- If you are making this far in advance, I would wait to add the spinach & dressing until right before serving.
- This would also be great with a can of chickpeas or vegan feta.
- No time to roast veggies? You can use jarred roasted peppers.
Nutrition
Calories: 320kcal | Carbohydrates: 48g | Protein: 9g | Fat: 11g