Balsamic and Roasted Pepper Pasta Salad

Honestly, pasta salads are the only meals I want in the summer and I know you'll agree too. This pasta salad is for my people who can't take a Greece/Italy trip this summer but are craving some wholesome Mediterranean food. This Balsamic and Roasted Red Pepper Pasta Salad is the perfect option to have when you want to wine down after a long work day. Envision this, you make some for you and your roommate, pair it a yummy beverage, sit outside on your front steps or even backyard, play from Andrea Bocelli, what more could you want?!

This pasta salad was so easy to make because all you have to do is cook the pasta, prep 4 out of the 7 food ingredients, and make the dressing. It was quite honestly a mess-free recipe. You can easily meal prep this recipe and it will last up to 4 days in the fridge without going bad. Pasta salads typically taste better the longer they sit in the fridge. As for protein, since there isn't much in the pasta salad - you can choose to use a legume-based pasta like Eat Banza or Brami. You can also add sautéed shrimp/chicken to the side. It's up to your preference.

Yields: 4

Portion: 1 bowl

Prep time: 25 minutes

Total time: 30 minutes

This recipe is vegetarian.

Ingredients:

½ lb elbow pasta

1 cup diced tomato

1 cup finely chopped arugula

1 cup thinly sliced roasted pepper (my favorite brand is Cento)

1 ½ cup mozzarella pearls

1 cup Castelvetrano olives, sliced in halves

1-2 tbsp capers

10 basil leaves, chopped chiffonade

4 tbsp extra virgin olive oil

1 ½ tbsp balsamic vinegar

½ tbsp salt

1/4 tbsp black pepper

1/2 tbsp dried oregano

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Instructions:

1. Prep pasta: boil a pot of water on the stove on medium-high heat. Salt the water. Once it comes to a boil, add the pasta in and cook al dente. Drain and rinse with cold water. Set on the side.

2. Prep all ingredients: while you wait for the pasta to cook, prepare the tomatoes, arugula, olives. Have roasted pepper, mozzarella pearls, and capers ready to use. Wait until serving to add basil because it will oxidize (turn brown).

3. Prep dressing: in a small bowl add in olive oil, balsamic vinegar, dried oregano, salt, and black pepper. Mix well.

4. Serve: grab a large serving bowl and add in tomatoes, arugula, olives, roasted pepper, mozzarella, and capers. Add basil. Pour on the dressing. Mix well. Adjust for salt or balsamic vinegar. Mix again. Enjoy!

I hope you love this Balsamic and Roasted Pepper Pasta Salad recipe as much as I did, so if you do, please leave me a comment and/or give this recipe a rating! I always read through my suggestions and comments, so please let me know your thoughts. If you have any questions you can feel free to DM me here or through Instagram. Speaking of Instagram - please tag me in all of your creations! I love seeing how the recipes come out and seeing how talented you all are. Sending my love.

xoxo,

Jasmin D the RD