Best Roasted Sweet Pepper Pasta Salad With Herbs And Feta Recipes

ROASTED-PEPPER PASTA SALAD

Roasted-Pepper Pasta Salad image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

Kosher salt
12 ounces mezzi rigatoni or other short tube-shaped pasta
2 bell peppers (red and/or yellow), halved, stemmed and seeded
6 cloves garlic, unpeeled
1/4 cup almonds
1/3 cup extra-virgin olive oil
1 lemon
8 ounces bocconcini (small mozzarella balls)
1 bunch fresh basil, leaves torn
Freshly ground pepper

Steps:

Preheat the broiler. Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water to stop the cooking. Shake off the excess water. Meanwhile, place the bell peppers cut-side down on a foil-lined broiler pan, add the garlic and broil until charred, 7 to 8 minutes. Transfer the peppers to a bowl, cover and set aside about 5 minutes. Heat a dry skillet over medium-high heat. Add the almonds and toast, shaking the pan, 4 to 5 minutes. Let cool, then coarsely chop. Squeeze the garlic from its skin onto a cutting board. Add 1/2 teaspoon salt; mince and mash the garlic into a paste with a large knife. Peel the roasted peppers and slice into strips; transfer to a large bowl. Add the garlic paste and drizzle with the olive oil. Finely grate about 1 teaspoon lemon zest into the bowl and squeeze in all of the lemon juice. Add the bocconcini, basil, almonds, pasta, 1 teaspoon salt, and pepper to taste; toss.
Photographs by Antonis Achilleos

ROASTED SWEET PEPPER PASTA SALAD WITH HERBS AND FETA

Roasted Sweet Pepper Pasta Salad with Herbs and Feta image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Enjoy this cheesy herbed pasta salad made with turkey pepperoni and baked veggies, for a filling Italian -style dinner that's ready in just 30 minutes!

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 9

Ingredients

2 large red or yellow bell peppers, cut into 1-inch pieces
1 medium red onion, cut into wedges (about 2 cups)
Cooking spray
3 cups uncooked penne pasta (10 ounces)
1 cup sliced 70%-less-fat turkey pepperoni (about 3 ounces), cut in half
(2 ounces) feta cheese, crumbed 1/2 cup
1/2 cup fat-free Italian dressing
2 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh mint leaves

Steps:

Heat oven to 450°. Spray rectangular pan, 13x9x2 inches, with cooking spray. Place bell peppers and onion in single layer in pan. Spray vegetables with cooking spray. Bake uncovered 15 to 20 minutes or until vegetables are lightly browned and tender.
Meanwhile, cook and drain pasta as directed on package. Rinse with cold water; drain.
Toss bell peppers, onion, pasta and remaining ingredients in large bowl. Serve immediately, or refrigerate 1 to 2 hours.

Nutrition Facts : Calories 270, Carbohydrate 44 g, Cholesterol 20 mg, Fiber 4 g, Protein 12 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 7 g, TransFat 0 g