Spring Pasta Salad With Roasted Red Peppers
Spring Pasta Salad With Roasted Red Peppers is a refreshing and vibrant dish that perfectly captures the essence of sunny days. This delightful salad features al dente pasta intertwined with smoky roasted red peppers, crunchy cucumbers, and sweet cherry tomatoes, all brought together by a zesty balsamic dressing. Ideal for brunches, barbecues, or a light weeknight dinner, this easy-to-make recipe not only pleases the palate but also adds a splash of color to your table.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 6
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Ingredients
Scale
- 8 oz fusilli pasta
- 1 cup jarred roasted red peppers, drained and chopped
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh basil leaves, chopped
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Cook fusilli pasta in salted boiling water until al dente (about 8-10 minutes). Drain and rinse under cold water.
- In a large bowl, combine roasted red peppers, cherry tomatoes, cucumber, and red onion. Toss gently.
- In a separate bowl, whisk olive oil, balsamic vinegar, salt, and pepper until well mixed.
- Add cooked pasta to the vegetable mixture along with feta and basil. Pour dressing over the top and toss to coat evenly.
- Serve immediately or chill in the fridge for at least 30 minutes for flavors to meld.
Nutrition
- Serving Size: 1 bowl (approximately 250g)
- Calories: 290
- Sugar: 3g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg
Keywords: For added freshness, stir in seasonal vegetables like asparagus or zucchini. To make it vegan-friendly, substitute feta with nutritional yeast or vegan cheese.