Description
This vibrant Roast Pepper Pasta Salad combines roasted mini sweet peppers, cherry tomatoes, shallots, and garlic with al dente fusillotti pasta, fresh basil, and a zesty lemon-honey vinaigrette. The roasting process enhances the natural sweetness and charred depth of the vegetables, creating a flavorful and refreshing salad perfect for lunch or a side dish.
Ingredients
Scale
Roasted Vegetables
- 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, tops sliced off
- Kosher salt, to taste
- Olive oil, for roasting
Main Ingredients
- 8 oz (225 g) dry fusillotti or similar pasta
- 1/2 cup (86 g) finely minced sun-dried tomatoes
- 1/2 cup (18 g) packed fresh basil leaves
Vinaigrette
- 3 tbsp (30 g) lemon juice
- 3 tbsp (32 g) olive oil (preferably oil from the 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
- Roast the veggies: Preheat the oven to 450°F (232°C). Line a sheet pan with parchment paper and arrange the halved mini sweet peppers skin-side up along with cherry tomatoes, shallots, and garlic cloves. Toss the vegetables lightly with olive oil and kosher salt. Roast for 25-30 minutes, removing the cherry tomatoes earlier around the 15-minute mark if they char faster. Spread out the peppers and shallots after removing the tomatoes to ensure proper roasting and charring without steaming. The garlic cloves should have their tops sliced off to easily squeeze out roasted garlic later.
- Cook the pasta: Bring a large pot of water to a boil and add kosher salt to season. Cook the fusillotti pasta according to package instructions, slightly overcooking to account for firmness when chilled. Drain, rinse under cold water, and transfer to a large bowl.
- Slice the veggies: Once roasted, slice the mini sweet peppers and shallots into bite-sized pieces. Mince the sun-dried tomatoes finely. Add these to the bowl with the cooked pasta along with the whole roasted cherry tomatoes and fresh basil leaves.
- Make the vinaigrette: In a small bowl, whisk together lemon juice, olive oil (preferably the oil from sun-dried tomatoes), honey, Italian herbs, Aleppo pepper, and kosher salt. Smush the roasted garlic cloves against the bowl with a spoon or fork to incorporate their flavor fully into the dressing. Alternatively, blend the dressing for a smoother texture, adding herbs and pepper after blending.
- Toss and serve: Pour the vinaigrette over the pasta and roasted vegetables, tossing gently to combine evenly. Adjust seasoning with additional salt if needed. Serve immediately or chill for a refreshing cold pasta salad.
Notes
- Roast cherry tomatoes for less time to prevent excessive charring as they cook faster than peppers and shallots.
- Slicing the garlic tops before roasting allows for easy squeezing and mixing into the dressing.
- Overcooking pasta slightly is intentional to compensate for firming up when chilled in this salad.
- Use oil from sun-dried tomatoes for a richer flavor in the vinaigrette.
- This salad can be prepared a day ahead; flavors improve after resting in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Keywords: roast pepper pasta salad, roasted vegetable pasta, fusillotti salad, Mediterranean pasta salad, summer pasta salad, vegetarian pasta salad
