Refreshing Roasted Bell Pepper Pasta Salad
• Roasting the peppers fully develops sweetness and depth of flavor. • Rinsing pasta stops cooking and keeps texture firm for salad use. • Add dressing gradually so the pasta does not become overly oily. • This salad tastes even better after resting for 1 to 2 hours in the fridge. Health Benefits: Bell peppers provide vitamin C and carotenoids that support immune health and antioxidant protection. Olive oil and almonds provide healthy fats that support heart health and satiety. This dish combines complex carbohydrates, healthy fats, and fiber, making it a balanced and satisfying plant-forward meal.
1 steps, about 60 minutes
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01Preheat oven to 425°F (220°C). 2. Place bell peppers and unpeeled garlic cloves on a baking sheet. Drizzle lightly with olive oil. 3. Roast for 35–40 minutes until peppers are blistered and soft. 4. Cook pasta according to package directions. Drain and rinse under cool water. Set aside. 5. Once roasted, peel skins off peppers and roughly chop. Squeeze roasted garlic out of skins. 6. In a large bowl, combine roasted peppers, garlic, cooked pasta, olive oil, lemon juice, basil, almonds, salt, and black pepper. 7. Toss well to coat everything evenly. 8. Add mozzarella if using and gently mix. 9. Serve warm or chilled.
• Roasting the peppers fully develops sweetness and depth of flavor. • Rinsing pasta stops cooking and keeps texture firm for salad use. • Add dressing gradually so the pasta does not become overly oily. • This salad tastes even better after resting for 1 to 2 hours in the fridge. Health Benefits: Bell peppers provide vitamin C and carotenoids that support immune health and antioxidant protection. Olive oil and almonds provide healthy fats that support heart health and satiety. This dish combines complex carbohydrates, healthy fats, and fiber, making it a balanced and satisfying plant-forward meal.
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