Best Red Pepper Pasta Salad Recipes

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CREAMY HERBED SHRIMP AND ROASTED RED PEPPER PASTA SALAD



Creamy Herbed Shrimp and Roasted Red Pepper Pasta Salad image

Sauteed shrimp gets tossed with farfalle, roasted red peppers, scallion and celery in a creamy dressing.

Provided by Food Network Kitchen

Time 40m

Yield 4-6

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
1/3 cup mayonnaise
1/4 cup chopped fresh flat-leaf parsley
1/4 cup finely chopped scallions
3 tablespoons sour cream
1 1/2 tablespoons fresh lemon juice
1 tablespoon olive oil
1/2 pound peeled, deveined medium shrimp
8 ounces dried farfalle
1 cup jarred roasted red peppers, drained and chopped
1/4 cup finely chopped celery

Steps:

  • Bring a large pot of salted water to a boil.
  • Whisk together the mayonnaise, parsley, scallions, sour cream, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
  • Heat the oil in a medium skillet over medium-high heat until it shimmers. Add the shrimp, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until just cooked through, about 3 minutes. Transfer to a plate and set aside.
  • Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
  • Add the shrimp, roasted red peppers and celery to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

PASTA AND BLACK BEAN SALAD WITH ROASTED RED PEPPER DRESSING



Pasta and Black Bean Salad With Roasted Red Pepper Dressing image

Looking for a new twist on pasta salad? Here is an enjoyable one that I received at my bridal shower.

Provided by Starrynews

Categories     Low Cholesterol

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

1/2 cup roasted red pepper
1/4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1 tablespoon fresh oregano
1 tablespoon fresh rosemary
1 tablespoon fresh parsley
1 tablespoon fresh cilantro
salt and pepper, to taste
4 cups shaped pasta, cooked, drained, and rinsed in cold water (i.e. penne or fusilli)
1 (15 ounce) can black beans, rinsed and drained

Steps:

  • Combine roasted red peppers, olive oil, vinegar, lemon juice, and all herbs in the blender or food processor and process until well blended into a smooth dressing.
  • Add salt and pepper to taste.
  • Toss sauce with pasta and black beans.
  • Refrigerate until ready to serve.

Nutrition Facts : Calories 382.4, Fat 10.3, SaturatedFat 1.5, Sodium 165.1, Carbohydrate 59.5, Fiber 6.7, Sugar 1.8, Protein 12.8

CHICKEN PASTA SALAD WITH ROASTED RED PEPPER DRESSING



Chicken Pasta Salad with Roasted Red Pepper Dressing image

From Betty's Soul Food Collection... Got leftover chicken? Make it a salad supper!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 7

3 cups uncooked farfalle (bow-tie) pasta (8 ounces)
6 1/2 cups frozen broccoli florets
2/3 cup refrigerated Alfredo sauce (from 10-ounce container)
1 jar (7 ounces) roasted red bell peppers, drained and finely chopped
1/4 teaspoon salt
1 package (6 ounces) refrigerated diced cooked chicken breast
1 can (11 ounces) whole kernel corn with red and green peppers, drained

Steps:

  • Cook pasta as directed on package, adding broccoli for last 3 minutes of cooking. Rinse with cold water; drain.
  • In small bowl, mix Alfredo sauce, bell peppers and salt. In large bowl, mix pasta, broccoli, chicken and corn. Add pepper mixture to pasta mixture; toss until coated. Serve immediately, or refrigerate until serving.

Nutrition Facts : Calories 375, Carbohydrate 45 g, Cholesterol 60 mg, Fat 1/2, Fiber 5 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 380 mg

MOP-IT-UP PASTA SALAD MUSHROOMS, PEPPERS AND ONIONS PASTA SALAD WITH RED PEPPER PESTO



MOP-it-up Pasta Salad Mushrooms, Peppers and Onions Pasta Salad with Red Pepper Pesto image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 18m

Yield 10 side dish servings

Number Of Ingredients 12

1 cup drained, packed roasted red peppers
2 small cloves garlic
1 (3-ounce) jar pignoli/pine nuts
1/4 cup flat-leaf parsley leaves, a couple of handfuls
Salt and pepper
1/3 cup grated Parmesan
1/2 cup extra-virgin olive oil, eyeball it
1 pound mini penne or gemelli pasta, cooked to al dente
1 cup drained marinated mushrooms, sliced
1/4 cup Italian hot pepper rings, drained and chopped
1 green bell pepper, seeded and chopped
1/2 large red onion, chopped

Steps:

  • Place a large pot of water on to boil for pasta.
  • Combine roasted peppers, garlic, pine nuts, parsley, salt and pepper and cheese in a food processor. Turn the processor on and stream in the extra-virgin olive oil to form a thick, pasty sauce forms. Adjust seasoning and transfer sauce to a large bowl.
  • Add salt to boiling water and cook pasta to al dente, drain and cool under running cold water. Drain well a second time. Add cooked, cooled pasta to the pesto sauce. Add remaining ingredients to the bowl and toss to coat salad evenly. Adjust salt and pepper to your taste and serve or chill up to 48 hours.

QUICK BROCCOLI & ROASTED RED PEPPER PASTA SALAD



Quick Broccoli & Roasted Red Pepper Pasta Salad image

I threw this together with what I had on hand and it was very tasty! I paired it with my Crispy & Juicy Fried Chicken. Mmm, just right for a picnic! This is also wonderful for Holiday dinners as the broccoli & red peppers stay a beautiful bright red & green!

Provided by Lauren Conforti @Hutt5asl

Categories     Pasta Sides

Number Of Ingredients 4

1/2 pound(s) pasta of choice. (i used bow ties)
1/2 - head of broccoli, chopped very small, including some of the stems
1/2 jar(s) roasted red peppers, diced very small
- romano basil vinaigrette (or robust italian dressing of choice)

Steps:

  • Cook Pasta according to package until al dente.
  • Meanwhile, chop the broccoli and dice the roasted red peppers.
  • Steam (or microwave) broccoli until just turned bright green.
  • When pasta is done, drain well & put in a bowl.
  • Add in the broccoli & roasted red peppers. Coat well with the vinaigrette. Mix thoroughly.
  • Place bowl in the refrigerator to chill. Add a little more vinaigrette before serving, if needed.

CRISPY PASTA CAKE WITH RED PEPPER AND MOZZARELLA SALAD



Crispy Pasta Cake with Red Pepper and Mozzarella Salad image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 9

Salt, for pasta water
1 pound angel hair pasta
1 teaspoon plus 1/4 cup olive oil
Red Pepper and Mozzarella Salad, recipe follows
9 cups loosely packed baby spinach
8 cups mixed young green lettuces
3/4 cup jarred roasted red peppers, cut into bite-size pieces
1 1/2 cups diced fresh mozzarella (1/2-inch dice)
About 1/2 cup your favorite salad dressing

Steps:

  • Preheat oven to 200 degrees F.
  • Add pasta to a large pot of boiling salted water and cook for 2 minutes less then package says. Drain and pour cool water over the top. Drain well and toss with 1 teaspoon olive oil.
  • In a nonstick saute pan, heat 1/4 cup olive oil; when hot, add 1/4 of the pasta and spread evenly in the pan. Turn heat down to medium and cook until brown on the bottom. Carefully turn over and continue cooking until brown on other side. Remove with a slotted spoon to plate and keep warm in the oven. Continue with other 3 batches, adding more olive oil as needed.
  • Divide crispy pasta among 4 plates and top with some Red Pepper and Mozzarella Salad.
  • Just before serving, toss together the spinach, greens, peppers, mozzarella, and dressing. Taste for seasoning. Plate on top of crispy pasta cakes.

ROASTED RED PEPPER CAESAR PASTA SALAD



Roasted Red Pepper Caesar Pasta Salad image

I Found this on the Catelli "Healthy Harvest" Rotini Pasta Box. With summer on its way I thought I'd share it.

Provided by Pamela

Categories     Peppers

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1 (300 g) package rotini pasta (Healthy Harvest)
1/2 cup roasted red pepper
1 cup fresh Baby Spinach, torn into bite sized pieces
1 cup caesar salad dressing, your favourite kind
1/2 cup grated parmesan cheese
1 pinch salt, to taste
1 pinch pepper, to taste

Steps:

  • Cook pasta according to package directions.
  • In a large bowl, toss cooked pasta with peppers, spinach,a nd Ceasar dressing and mix well.
  • Season to taste with salt and pepper, and sprinkle with parmesan cheese.

Nutrition Facts : Calories 647.3, Fat 38.7, SaturatedFat 7.5, Cholesterol 12.2, Sodium 1112.5, Carbohydrate 59.3, Fiber 2.8, Sugar 2.2, Protein 15.7

ROASTED RED PEPPER & GOAT CHEESE PASTA SALAD RECIPE



Roasted Red Pepper & Goat Cheese Pasta Salad Recipe image

Provided by twironen

Number Of Ingredients 5

1 lb of Farfalle
1/4 lb of Goat Cheese (A touch on the creamy side is best)
3 Red Peppers
3 tbsp of Extra Virgin Olive Oil
Pepper to Taste

Steps:

  • Cook pasta until Al Dente, add olive oil, and set aside to cool. Meanwhile, on a grill or gas stove burner, completely burn the outside of the peppers on a high heat until the entire pepper is blackened. Turn occasionaly to insure that the pepper is blackening everywhere. Place blackened peppers into a tupperware and close shut. Leave be for 30 mins. After 30 minutes, take out the red peppers and peel off the blackened skin. It should slide off easily. If you still have a few black flakes don't worry, I think this adds character to the salad. Don't try to rinse it off, you'll lose a lot of the flavors. Cut up the peppers in bite size peices and mix in with the pasta. Crumble goat cheese over salad. Add a bit of pepper and mix. It's done, if it's still slightly warm eat away. I find it most enjoyable this way. However, if you put in the fridge for later it's great cold as well. *If you have any italian cured meat around and want to add that, go for it! I have had with sliced prosciutto before and it was delicious. Although, definitely not necessary.

RED PEPPER PASTA SALAD



RED PEPPER PASTA SALAD image

Categories     Salad     Pasta     Quick & Easy

Yield 8 people

Number Of Ingredients 7

1 lb. Cavatapi (or other pasta shape)
1 cup mayonaise
1 sm. jar roasted red peppers
1 package good seasons salad dressing mix
1 teaspoon chopped garlic
juice of 1/2 lemon
1 package frozen mixed vegetables

Steps:

  • Cook pasta according to package directions. Drain red peppers Blend peppers in blender with mayonaise, lemon juice, garlic and seasoning packet. Cook vegetables until just defrosted, then mix with pasta Add dressing to pasta & vegetable mixture and mix well

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