This roasted pepper pasta salad is loaded with tender pasta, sweet roasted peppers, mozzarella, and crispy pancetta, then tossed in a simple balsamic dressing. Serve it cold for a make-ahead summer side dish, lunch, or light dinner.
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There’s nothing better than a good pasta salad in the summer, especially one that tastes even better after it chills. This roasted pepper pasta salad is my go-to make-ahead for lunch, dinner, or a side dish with grilled meat or chicken.
It’s exactly what you want when it’s too hot to cook. Boil the pasta, toss everything together, then let the fridge do the rest. If you can’t get enough cold pasta salads, try my Caprese pasta salad and classic Italian pasta salad next.
Ingredient Notes
- Fusilli:Â I like fusilli for this pasta salad because the twists hold onto the balsamic dressing and little pieces of pancetta. Cook it just until al dente so it keeps its shape after chilling.
- Roasted peppers: Homemade roasted peppers are really worth using here if you have them. I like red peppers for their color and sweetness, but any roasted bell pepper works. I use my Italian roasted peppers, which are grilled until charred, peeled, sliced into strips, and tossed with olive oil, garlic, parsley, and salt.
- Pancetta or bacon: Pancetta gives the salad a more Italian flavor, while bacon adds a smokier bite. Either way, cook it until crisp so it adds a little texture.
- Fresh mozzarella: Small mozzarella balls or cubed fresh mozzarella both work well. I like it here because it adds a creamy bite without making the salad heavy.
- Balsamic dressing:Â The dressing is simple, but it pulls everything together. Olive oil, balsamic vinegar, garlic, oregano, and salt are all you need.
How to Make Roasted Pepper Pasta Salad
To start, make the dressing. Add the olive oil, balsamic vinegar, garlic, oregano, and salt to a jar and give it a good shake. I like to do this first so the garlic has a few minutes to mellow into the dressing while I fry the pancetta.
Next, cook the pancetta. Heat a little olive oil in a pan and cook it until browned with crispy edges, then drain on a paper towel. Give it the time it needs here, because those crispy bits are half the reason this salad is so good, and soft pancetta just gets lost once everything is chilled.
Now toss it all together. Add the cooled pasta, roasted pepper strips, pancetta, and mozzarella to a big bowl, pour over the dressing, and toss until everything is coated. Just make sure your pasta is fully cooled first, or it’ll start to melt the mozzarella.
Finally, let it chill before serving. Don’t skip this step! An hour in the fridge makes a real difference, and it’s even better after a few hours once the pasta soaks up the dressing. Toss again, add fresh basil, and serve.
Roasted Pepper Methods for Pasta Salad
If you’re roasting the peppers yourself, you’ve got a few options. You can char them on the grill or under the broiler until the skin is blackened all over, or roast them whole in a 425°F oven for about 20 to 30 minutes. Either way, let them sit covered in a bowl for 15 to 20 minutes after, so the skins slip off easily. For the full method, see my Italian roasted peppers.
Recipe Tips
- Cook the pasta just past al dente. It firms up as it chills, so cooking it a touch softer than usual means it won’t turn hard and chewy once cold. Rinse under cold water to stop the cooking and cool it down fast.
- Save a little dressing for serving. The pasta soaks up a lot as it chills, so a small drizzle right before serving brings everything back to life.
- Season at the end. Once it’s cold, taste and add a little salt or a splash more balsamic if it needs it. Cold food almost always needs more seasoning than you think.
- Try it with feta. Fresh mozzarella keeps it mild and creamy, but crumbled feta is a good swap if you want something tangier and a little saltier.
- Finish with fresh basil. A handful torn over the top right before serving adds color and a fresh, summery note that ties the whole salad together.
This Roasted Red Pepper Pasta Salad is a fresh and flavorful dish that’s perfect for picnics, potlucks, or easy weeknight meals. The sweet roasted peppers, tender pasta, and simple dressing come together to create a colorful salad that’s delicious served chilled or at room temperature. Make it ahead of time and enjoy a taste of summer in every bite.
- 3 cups cooked short pasta cooled (approximately 1½-1¾ cups/ 143 – 166 grams dry)
- 2 large bell peppers (roasted and cut into strips**)
- 1 cup cut up pancetta or bacon
- 1-2 small fresh mozzarella balls cut into cubes
DRESSING
- 1 clove garlic minced
- ¼ teaspoon salt
- ¼ cup olive oil
- ½ teaspoon oregano
- 3 tablespoons balsamic vinegar
FOR THE DRESSING
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In a medium container add all the Dressing ingredients and shake to combine.
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In a medium frying pan add 1 tablespoon olive oil and cook pancetta (or bacon) until browned and crisp (or until desired doneness). Â Remove to drain on a paper towel lined plate.
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In a large bowl toss together cooked pasta, roasted pepper slices, cooked pancetta, cubed mozzarella and dressing. Refrigerate for at least one hour to mingle flavours. Â Toss well before serving and top with fresh basil leaves. Enjoy!
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**  Roasted Peppers  see RECIPE
Roasted peppers: Use my homemade roasted peppers or jarred. To roast your own, char whole peppers on the grill, under the broiler, or in a 425°F oven until the skins blacken, then steam covered for 15 minutes and peel.
Calories: 567kcal | Carbohydrates: 42g | Protein: 14g | Fat: 38g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 548mg | Potassium: 410mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2595IU | Vitamin C: 105mg | Calcium: 28mg | Iron: 1mg | Phosphorus: 196mg
Updated from August 21, 2017.
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