Pasta Salads are great any time of year and this Bell Pepper Pasta Salad is no exception. Made with spiral pasta, thinly sliced peppers, mozzarella cheese, parmesan cheese and a few herbs. Great as a meal on it’s own or as a side dish to a bigger meal.
Pasta Salads are a huge hit at our place. My personal favourite has to be the Easy Red Pesto Salad. And after making and enjoying this Bell Pepper Pasta Salad quite a few times now, it’s probably a close second. This salad is easy to make and doens’t require many ingredients. It would go great with the delicious Chicken Cutlet Sandwiches, with Roasted Italian Peppers or even take it to a pot luck.
Ingredients
- Pasta – I used pasta spirals for this salad.
- Peppers – I used yellow, red and green bell peppers.
- Onion – Red onion.
- Cheese – I used a mix of fresh mozzarella and fresh parmesan cheese.
- Oil – Olive oil.
- Garlic – Fresh minced garlic.
- Herbs – Fresh chopped parsley.
- Seasonings – Salt and pepper.
Instructions
- Cook pasta – Cook pasta for 8 minutes until tender. Remove from heat and drain.
- Combine ingredients – In a large bowl combine the pasta, peppers, onions, garlic and olive oil. Stir well. Add the mozzarella, parmesan, parsley, salt and pepper. Stir well.
- Serve – Serve at room temperature or cold.
Recipe Tips
- You can eat it hot or cold. Hot it would be more like a pasta dish and cold more like a pasta salad. Make sense? My intention when I made it was to have it as a hot lunch. Then I had to photograph it for the blog so it was no longer hot to say the least. I tasted it cold and then thought it was even better that way. Then after I put it in the fridge and ate it again for dinner, it was better still! So, I thought it worked best as a pasta salad.
- I used pasta spirals, but it’s not necessary. Just use whatever you have on hand. It all works just as good for sure.
- When you chop your parsley for this recipe, try to do it as finely as you can. It’s not the type of salad that lends itself to big pieces of parsley stuck between your teeth. So chop it fine. And that’s really pretty much it for this easy dish.
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Roasted Cherry Tomato Orzo Pasta Salad
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Bell Pepper Pasta Salad
Today, I'm bringing you this super quick and easy Bell Pepper Pasta Salad! It doesn't have a whole lot of ingredients and would be great alongside your next barbecue!
Servings: 4 servings
Calories: 223kcal
Ingredients
- 1 lb pasta spirals
- 1/2 Red pepper thinly sliced
- 1/2 Yellow pepper thinly sliced
- 1/2 Green pepper thinly sliced
- 1/2 Red onion thinly sliced
- 1 Cup mozzarella shredded
- 1/4 Cup fresh parmesan finely grated
- 3 Tablespoons olive oil
- Small bunch fresh parsley finely chopped
- 2 Garlic cloves crushed
- Salt
- Pepper
Instructions
- Cook pasta for 8 minutes until tender. Remove from heat and drain.
- In a large bowl combine the pasta, peppers, onions, garlic and olive oil. Stir well. Add the mozzarella, parmesan, parsley, salt and pepper. Stir well.
- Serve at room temperature or cold.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Nutrition Facts
Bell Pepper Pasta Salad
Amount Per Serving
Calories 223
Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 5g31%
Cholesterol 22mg7%
Sodium 772mg34%
Potassium 506mg14%
Carbohydrates 11g4%
Fiber 3g13%
Sugar 7g8%
Protein 8g16%
Vitamin A 1231IU25%
Vitamin C 68mg82%
Calcium 162mg16%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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