Dinner

Roast Pepper Pasta Salad Recipe

ByRafael Mansero April 28, 2026April 28, 2026

Introduction

This Roast Pepper Pasta Salad is a vibrant, flavorful dish perfect for summer lunches or dinner sides. Roasting the mini sweet peppers, cherry tomatoes, shallots, and garlic brings out a smoky sweetness that pairs beautifully with a zesty lemon and sun-dried tomato dressing.

A white bowl filled with three main sections; on the right, there is a pile of fresh green basil leaves, bright and crisp; in the middle, there is a portion of spiral-shaped pasta, light yellow and slightly glossy; on the left, there is a mix of sautéed ingredients including finely chopped dark brown bits, halved red cherry tomatoes, and soft translucent onion slices, all lightly coated in oil. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 (150 g or 4 oz) mini sweet peppers, halved and de-seeded
6.5 oz (180 g) cherry tomatoes, whole
2 medium shallots, sliced lengthwise
3-4 garlic cloves
Kosher salt
Olive oil
8 oz (225 g) dry fusillotti or any similar pasta
1/2 cup (86 g) finely minced sun-dried tomatoes
1/2 cup (18 g) packed basil leaves
3 tbsp (30 g) lemon juice
3 tbsp (32 g) olive oil (use oil from sun-dried tomatoes)
1 tbsp (11 g) honey
1 tsp Italian herbs
1 tsp Aleppo pepper
1 tsp kosher salt (start with 1 tsp and adjust as needed)

Instructions

Step 1: Preheat your oven to 450°F (230°C). Line a sheet pan with parchment paper. Arrange the mini sweet peppers skin-side up along with cherry tomatoes, shallots, and garlic cloves (tops sliced off to easily squeeze the roasted garlic). Toss everything generously with olive oil and kosher salt.
Step 2: Roast the vegetables for 25-30 minutes until the peppers are slightly charred. Remove the cherry tomatoes early at around 15 minutes if they char too quickly. When you remove the tomatoes, spread the peppers and shallots out for better charring instead of steaming.
Step 3: While the veggies roast, bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Slightly overcook if you prefer, since pasta firms up when chilled. Drain and rinse, then transfer to a large bowl.
Step 4: Once the vegetables are done, slice the roasted peppers and shallots. Mince the sun-dried tomatoes. Add the peppers, shallots, cherry tomatoes, sun-dried tomatoes, and basil into the pasta bowl.
Step 5: Prepare the vinaigrette by whisking together lemon juice, olive oil (preferably from the sun-dried tomatoes jar), honey, roasted garlic (squeezed from the cloves), Italian herbs, Aleppo pepper, and kosher salt. You can blend the dressing for a smoother texture, adding herbs and pepper at the end.
Step 6: Toss the pasta salad with the vinaigrette. Taste and adjust salt if needed. Serve immediately or chill before serving for flavors to meld.

Tips & Variations

Use oil from sun-dried tomatoes for a richer, more intense dressing flavor.
Substitute fusillotti with any short pasta like penne or rotini if unavailable.
For extra protein, add cooked chickpeas or grilled chicken.
Add a sprinkle of crumbled feta or shaved Parmesan to enhance the salad.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. The salad is best served chilled or at room temperature. If the pasta absorbs too much dressing after storage, toss with a little extra olive oil or lemon juice before serving.