June 25, 2026
Roasted Sweet Pepper Pasta Salad
Last Updated on 2 months ago by Ashley
This Roasted Sweet Pepper Pasta Salad is so simple to prepare but packed with tons of flavor! Sweet peppers, tomatoes and onions are roasted until smoky and sweet, then tossed with pasta, fresh basil, and a zesty dressing! It’s the perfect summer pasta salad!
Table of Contents
why you’ll love this recipe jump to recipe video step-by-step instructions tips and faqs more pasta salad recipesRoasted Sweet Pepper Pasta Salad
My wife absolutely LOVES roasted peppers, and we have both been on a serious pasta salad kick lately, so when I was brainstorming new pasta salad recipes to share this summer, I always had it in the back of my mind to make a variation using lots of roasted peppers. This Roasted Sweet Pepper Pasta Salad is what I came up with! It’s inspired by @kalememaybe roasted pepper pasta salad with burrata, and I absolutely love how sweet and jammy the peppers and tomatoes get after roasting! Paired with fresh basil and a really simple dressing, this has easily become one of our favorite go-to dishes for warm evenings and I hope it becomes yours too!
Why You’ll Love This Recipe
- Flavor Explosion: Roasting the peppers and tomatoes concentrates their flavor, making every bite burst with sweetness and smokiness.
- Meal Prep Friendly: This pasta salad holds up incredibly well in the fridge for up to 3 days, making it perfect for meal-prepping!
- Perfect for Potlucks: It travels well in a sealed container and doesn’t require reheating. Perfect for potlucks and summer gatherings!
Step-by-Step Instructions
1. Prep and Roast the Veggies:
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup. Place the halved sweet peppers, whole cherry tomatoes, and thinly sliced red onion on the sheet. Drizzle them lightly with a tablespoon of olive oil (optional) and toss to coat. Bake for 25 to 30 minutes until the vegetables are tender and the edges are slightly charred. Remove from the oven and let them cool at room temperature for 5 to 10 minutes. Once cool enough to handle, slice the roasted peppers into strips and place them in a large serving bowl with the roasted tomatoes and onions.
2. Cook the Pasta:
While the veggies are roasting, bring a large pot of salted water to a boil. Add your short pasta noodles and cook according to package directions until tender. Drain the pasta, but do not rinse. Immediately transfer the hot pasta to the large bowl with your roasted vegetables and set aside to cool slightly.
3. Whisk the Dressing:
In a small bowl, combine the olive oil, white wine vinegar, minced fresh garlic, agave, Italian seasoning, and garlic salt. Whisk vigorously until combined. Taste the dressing – it should be a balance of tangy, salty, and slightly sweet. Adjust seasonings if needed.
4. Combine and Toss:
Pour the prepared dressing over the pasta and vegetable mixture. Add the roughly chopped fresh basil leaves and the ½ cup of vegan parmesan. Toss gently but thoroughly until the pasta is evenly coated and everything is combined.
5. Serve or Chill:
I like to serve this salad immediately while the pasta is still slightly warm. However, you can definitely cover and refrigerate for at least an hour, if you prefer to serve it chilled. Before serving, garnish with extra vegan parmesan and fresh basil leaves.
Tips and FAQs
- Cook pasta 1-3 minutes longer than package directions: I learned this trick from The Kitchn and it seriously changed my pasta salad game! You want to cook your pasta 1 to 3 minutes longer than the package calls for, but make sure you don’t overcook it! The reason for this is because when you chill your pasta salad, the starches in the pasta will harden and become too firm. I typically cook it about 2 minutes longer than the time for al dente is!
- The “Do Not Rinse” Rule: When draining your pasta, do not rinse it. Starchy pasta water helps the dressing cling to the noodles. Rinsing washes away that starch and leaves you with watery dressing.
- Roast Until Charred: Don’t be afraid to let the edges of your peppers and onions get a little blackened in the oven. That char adds a necessary depth of flavor that balances the acidity of the vinegar.
Can I make this gluten-free?
Absolutely! Simply substitute the standard pasta with your favorite gluten-free short pasta. Be careful not to overcook gluten-free pasta as it can become mushy quickly.
What other peppers can I use for this recipe?
The recipe calls for mini sweet peppers and banana peppers for mild heat and sweetness. You can also use regular bell peppers (red, yellow, or orange) cut into thick strips.
How long does this last in the fridge?
Stored in an airtight container, this pasta salad stays fresh for up to 3 days. The flavors often improve on the second day!
Can I make the dressing ahead of time?
Yes, you can whisk the dressing ingredients together and store them in a jar in the fridge for up to 3 days. Just shake well before pouring over the pasta.
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I hope you love this Roasted Sweet Pepper Pasta Salad as much as I do! If you give this recipe a try, I’d love to see! Snap a photo, take a video, or make a story and post it to Instagram or Facebook, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes! xx!
Roasted Sweet Pepper Pasta Salad
Ingredients
- 16 oz sweet peppers, cut in half and seeds removed (I like to use a combination of mini sweet peppers and banana peppers)
- 12 oz cherry tomatoes, I like to keep them whole
- 1 small red onion, thinly sliced
- 12 oz short pasta noodles, such as cavatappi or fusilli
- 4 tablespoons olive oil
- 4 tablespoons white wine vinegar
- 2 cloves fresh minced garlic
- 1-2 teaspoons agave
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic salt
- ½ cup packed basil leaves, roughly chopped
- ½ cup vegan parmesan, plus more for garnish
Instructions
- Preheat your oven to 425°F. Place the halved peppers, cherry tomatoes and onions on a lined baking sheet and bake until tender and slightly charred on the edges, 25 to 30 minutes.
- Remove from the oven and let cool at room temperature for 5 to 10 minutes.
- Once cool enough to handle, slice the peppers into strips and place them in a large bowl with the roasted tomatoes and onions.
- Next, cook the noodles in a large pot of salted water until tender, according to package directions. Drain, but do not rinse. Place the noodles in the large bowl with the roasted peppers and set aside to cool at room temperature.
- Meanwhile, place the olive oil, white wine vinegar, minced garlic, agave, Italian seasoning and garlic salt in a bowl and whisk until combined. Taste and adjust seasonings, if necessary.
- Pour the dressing, basil leaves, and parmesan into the bowl with the pasta and toss gently until the pasta is coated and everything is thoroughly combined.
- I like to serve this immediately, but you can also chill it in the fridge before serving. Enjoy!
- Heat the olive oil in a sauté pan over medium-high heat. Once the oil is hot, add the asparagus and season with the chili flakes, salt and pepper.
- Cook the asparagus until it’s bright green and tender-crisp, 3 to 5 minutes. Place in the bowl to cool with the pasta.
- Once the pasta is slightly cooled, add the reserved lemon zest, arugula, olives, artichoke hearts and peas to the bowl with the pasta and asparagus.
- Pour in the dressing and toss until everything is evenly coated. Place in the refrigerator for at least an hour to chill.
- When ready, garnish the pasta salad with parmesan and basil, and enjoy!
