Roasted Bell Pepper and Black Olive Pasta Salad
This vibrant pasta salad combines roasted bell peppers, black olives, and fresh mozzarella, tossed in a tangy balsamic dressing.
Equipment
- Oven
- Baking sheet
- Pot for boiling pasta
- Food processor
Ingredients
- 225 gms whole wheat penne rigate (about 8 oz)
- 200 gms ripe tomatoes (about 7 oz), medium-diced
- 1 cup black olives sliced
- 200 gms fresh Mozzarella chopped to bite sized pieces
- 1 red bell pepper medium
- 1 tbsp balsamic vinegar
- 3 tbsp extra virgin olive oil
- 1 garlic clove finely chopped
- Salt and pepper to taste
- ¼ cup freshly grated Parmesan
- ½ cup fresh parsley chopped
Instructions
- Start by roasting the red bell pepper in a preheated oven at 400 degrees F (200 degrees C) until the skin is charred and blistered, about 20-25 minutes. You will know it is ready when it has a lovely smoky aroma and a soft texture. Be careful not to over-roast it, as burnt pepper can taste bitter.
- In a large pot, bring salted water to a boil and cook the whole wheat penne rigate until it is al dente, about 8-10 minutes, checking halfway. You want it to feel hearty but not mushy since it will soften a bit more when combined with the dressing. Drain and set aside.
- In a bowl, whisk together the balsamic vinegar and extra virgin olive oil until nicely blended. The mixture should smell rich and tangy. This dressing brings everything together, so ensure it is well mixed.
- Stir in the finely chopped garlic, salt, and pepper into the dressing. Let the flavors mingle for a minute or two. You should smell the garlic coming through, which adds a fragrant touch.
- In a large bowl, toss together the cooked pasta, roasted bell pepper (chopped after cooling), diced tomatoes, black olives, chopped mozzarella, and parsley. Look for a beautiful medley of colors and textures. Mix gently to keep the mozzarella intact.
- Pour the dressing over the pasta salad and give it a gentle toss to coat all the ingredients evenly. It should glisten with the dressing. If it looks dry, add a little extra olive oil.
- Sprinkle freshly grated Parmesan over the top and give it one last light toss. Be cautious not to overload it with cheese, as too much can overwhelm the other flavors.
- Cover the salad and place it in the fridge for about 30 minutes before serving. This helps all the flavors meld together beautifully. Serve chilled for the best taste.
Notes
Cover with plastic wrap and refrigerate if not served immediately. The salad can be stored for up to 2 days.
If the pasta tends to be mushy, cooking it al dente for about two minutes less than package directions can help retain texture.
Rotating the bell peppers halfway through roasting helps achieve an even char and prevents burning.
If your salad feels dry after mixing, drizzle a little extra olive oil or dressing to rehydrate the mixture.
This pasta salad is best served cold. If you must reheat, do so gently in a microwave for a few seconds until just warmed, but be careful not to cook it further.
Serve chilled as a refreshing side dish. Pair with grilled chicken or fish for a complete meal. Top with additional grated Parmesan for added flavor.
Consider replacing black olives with green olives for a different taste.
Add grilled chicken for a heartier salad.
Mix in some arugula for a peppery flavor.
When choosing your bell peppers, look for ones that are firm and have shiny skin for freshness.
Feel free to substitute the Mozzarella with feta cheese or omit it for a dairy-free version.