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When it comes to pasta salads, the choice of pasta is crucial. For this recipe, fusilli or penne are excellent options. Fusilli, with its spiral shape, effectively captures dressings and small pieces of vegetables, ensuring every bite is flavorful. On the other hand, penne’s tubular form allows it to hold onto the ingredients, making it easy to enjoy the salad without losing any of the delicious components. Both pasta types are versatile and can be cooked to a perfect al dente texture, providing a satisfying chew that complements the other ingredients.

Roasted Pepper Pasta Salad

Discover the vibrant flavors of Mediterranean cuisine with this delightful Mediterranean Roasted Pepper Pasta Salad. This colorful dish combines roasted bell peppers, tender pasta, Kalamata olives, and creamy feta cheese, all tossed together with fresh herbs and a zesty dressing. Perfect for summer barbecues, picnics, or meal prep, it's not only visually appealing but also loaded with nutrients. Enjoy a refreshing blend of tastes and textures that embody a healthy, balanced meal.
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Ingredients
  

8 oz (225 g) pasta (fusilli or penne)

2 large red bell peppers

1 large yellow bell pepper

1 medium zucchini, diced

1 cup cherry tomatoes, halved

1/2 cup kalamata olives, pitted and sliced

1/2 cup feta cheese, crumbled

1/4 cup fresh basil leaves, chopped

1/4 cup olive oil

3 tbsp balsamic vinegar

2 cloves garlic, minced

1 tsp oregano, dried

Salt and pepper to taste

Optional: Red pepper flakes for a spicy kick

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C).

    Prepare the Peppers: Slice the red and yellow bell peppers in half, remove the seeds, and place them cut side down on a baking sheet lined with parchment paper. Add the diced zucchini to the same baking sheet, drizzled with a little olive oil, salt, and pepper.

      Roast the Vegetables: Roast the peppers and zucchini in the preheated oven for about 20-25 minutes, or until the peppers are charred and tender. Remove from oven and let cool slightly before peeling the skins off the peppers.

        Cook the Pasta: While the vegetables are roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta and rinse under cold water to stop the cooking process. Set aside.

          Combine Ingredients: In a large mixing bowl, add the cooled, peeled roasted peppers (sliced into strips), roasted zucchini, cooked pasta, cherry tomatoes, kalamata olives, and feta cheese.

            Make the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, dried oregano, salt, pepper, and optional red pepper flakes.

              Dress the Salad: Pour the dressing over the pasta salad mixture and toss gently until everything is well combined.

                Add Fresh Herbs: Finally, gently fold in the chopped fresh basil leaves.

                  Chill and Serve: For the best flavor, refrigerate the salad for at least 30 minutes before serving. Enjoy it chilled or at room temperature!

                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4-6