Vibrant Pasta Pepper Salad: A Quick & Flavorful Vegetarian Delight
25 minutes
796 reads
About Vibrant Pasta Pepper Salad: A Quick & Flavorful Vegetarian Delight
Craving a burst of fresh Italian flavor? This vibrant Pasta Pepper Salad is a simple, satisfying meal, perfect for a quick weeknight dinner or a refreshing lunch.Imagine tender pasta tossed with crisp bell peppers, fragrant garlic, and creamy mozzarella. It's a colorful explosion of textures and tastes, as visually appealing as it is delicious.Easy to follow and endlessly customizable, this recipe is a guaranteed crowd-pleaser. Make it your own and enjoy!
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Recipe Time & More
Prep15 minutes
Cook10 minutes
Total25 minutes
Ingredients
Pasta
- 200 gm Penne Pasta
Vegetables
- 1 Bell Peppers chopped, medium, red
- 1 Bell Peppers chopped, medium, yellow
- 3.5 clove Garlic minced
Cheese & Seasoning
- 25 gm Mozzarella Cheese shredded
- Pepper black, to taste
- 1.5 tsp Salt to taste
Other
- 1 tbsp Balsamic Vinegar
- 1 tbsp Olive Oil
Instructions
- Cook the penne pasta according to package directions until al dente. This ensures the pasta holds its shape in the salad and has a pleasant bite.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Add the chopped bell peppers to the skillet and sauté for 5-7 minutes, until they are slightly softened but still retain a bit of crunch.
- Drain the cooked pasta and add it to the skillet with the peppers and garlic. Toss everything together to combine.
- Season the pasta mixture with salt and black pepper to taste. Start with a small amount and adjust according to your preference.
- Drizzle the balsamic vinegar over the pasta salad and toss gently to coat. The balsamic vinegar adds a tangy sweetness that complements the other flavors.
- Finally, sprinkle the shredded mozzarella cheese over the salad. For best results, allow the salad to sit for a few minutes to allow the cheese to slightly melt from the residual heat.
Recipe Notes
Good To Know
- For extra flavor and a slight crunch, lightly toast the garlic slices in olive oil before tossing them into the salad.
- If serving cold, let the salad sit for at least 30 minutes in the fridge to allow the balsamic and pepper flavors to meld with the pasta and vegetables.
- Swap mozzarella for smoked scamorza or provolone for a subtle smoky twist that complements the sweetness of the peppers.
- For a protein boost, add thinly sliced grilled chicken breast or canned chickpeas, making the salad more substantial for breakfast or a filling snack.
Expert Tips
- Use high-quality balsamic vinegar for the best flavor. A thicker, aged balsamic will add a richer sweetness.
- Roast the peppers yourself for a deeper, smokier flavor. Simply char them over an open flame or under the broiler, then peel and slice.
- Add fresh herbs like basil or oregano just before serving for a burst of freshness.
Storage Instructions
- Store leftover pasta salad in an airtight container in the refrigerator for up to 3 days.
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Recipe Nutrition
Calories: 270kcalCarbohydrates: 34gProtein: 10gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 4.8gSodium: 1710mgFiber: 3gSugar: 3g
Anju Bhagnari
Articles: 140
5 Comments
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Looks so good! Can’t wait to try it.
Wow, this looks fantastic!
Such a lovely dish! Thanks for sharing.
Thanks for the inspiration! Looks tasty.
This is amazing! Excited to make it.