Roasted Pepper Pasta Salad

Ingredients

• 3 cups (about 710 ml) cookedshort pasta, cooled
• 2 largebell peppers, roasted and cut into strips
• 1 cup (about 150 g)pancetta or bacon, cut into pieces
• 1–2 smallfresh mozzarella balls, cut into cubes
• 1 clovegarlic, minced
• ¼ teaspoon (about 1.5 g)salt
• ¼ cup (60 ml)olive oil
• ½ teaspoon (about 1 g)dried oregano
• 3 tablespoons (45 ml)balsamic vinegar
• 1 tablespoon (15 ml)olive oil, for cooking the pancetta or bacon
• To tastefresh basil leaves, to serve

Instructions

1. 1

   Mix the dressing

   Put the dressing ingredients in a medium-sized container, close it and shake until combined.

2. 2

   Cook the pancetta

   Heat 1 tablespoon of olive oil in a medium frying pan. Cook the pancetta or bacon until browned and crisp, or to your preferred doneness. Transfer it to a plate lined with kitchen paper to drain.

3. 3

   Toss and chill

   In a large bowl, toss together the cooled pasta, roasted pepper strips, cooked pancetta, mozzarella and dressing. Refrigerate for at least 1 hour to let the flavours mingle. Toss well before serving and finish with fresh basil leaves.

What is roasted pepper pasta salad?

Pasta salad is a chilled or cool pasta dish, often served as a side. This version takes an Italian-inspired approach, combining pasta with roasted peppers, mozzarella, pancetta and a balsamic dressing.

Roasted peppers bring sweetness, while the salty, crisp pancetta and soft cheese give the salad contrast. Chilling it for at least an hour gives the dressing time to coat the pasta and mingle with the other flavours.

Nutrition and macros by portion

The nutrition label shows one serving as written: 567 calories, 14g protein, 42g carbs, 38g fat.

The pasta supplies most of the carbohydrates, while olive oil and pancetta contribute much of the fat. Mozzarella and pancetta provide protein, with the cheese also adding some fat. Balance a serving with leafy greens or extra vegetables, and use a modest portion of the salad as a side.

Choose the pasta and peppers

Short pasta: Shapes such as penne, fusilli or farfalle are easy to toss and hold dressing well. Cool the cooked pasta before combining it with the other ingredients.

Roasted peppers: Use peppers that have already been roasted, then cut them into strips. Their soft texture and sweet flavour balance the savoury pancetta.

Cook the pancetta until crisp

Pancetta or bacon: Brown the pieces in a frying pan with the tablespoon of olive oil. Drain them on kitchen paper to remove excess surface fat and help retain their crispness.

Doneness: The recipe calls for browned and crisp pieces, but you can cook them to your preferred doneness. Let them drain before adding them to the salad.

Shake a simple balsamic dressing

Dressing: Combine the olive oil, balsamic vinegar, garlic, salt and oregano in a medium container and shake to bring them together. Give it another shake if it separates before you use it.

Seasoning: The pancetta and mozzarella contribute their own savoury notes, so toss the salad first and taste before adding any extra salt.

Chill for better flavour

Resting time: Refrigerate the tossed salad for at least 1 hour. This gives the dressing time to mingle with the pasta and peppers.

Before serving: Toss the salad well again, then scatter fresh basil leaves over the top. If it has been chilled for longer, a thorough toss helps redistribute the dressing.

What to serve it with

As a side: Serve it alongside grilled vegetables, chicken or fish, or add it to a spread of other salads. Its combination of pasta, cheese and pancetta makes it substantial enough to sit beside a simple main.

For a lighter plate, pair a smaller serving with leafy greens or extra vegetables. The salad can also be part of a picnic or shared buffet.

Recipe notes & tips

• Cool the pasta before tossing it with the mozzarella and dressing.
• Cut the mozzarella into evenly sized cubes so it is easy to distribute.
• Drain the cooked pancetta on kitchen paper before adding it to the bowl.
• Shake the dressing again if the oil and vinegar have separated.
• Toss the salad once more just before serving, then add the basil.

Variations

• Use bacon: Swap the pancetta for cut-up bacon and cook it until browned and crisp.
• Choose another short pasta: Use a different short shape that is easy to toss with the dressing.
• Adjust the mozzarella: Use one small ball for less cheese or two for a more generous amount.
• Add more roasted pepper: Increase the pepper presence for a sweeter, more vegetable-forward salad.
• Change the herbs: Replace the oregano with another dried herb that suits the balsamic dressing.

Common mistakes to avoid

• Adding warm pasta: It can soften the mozzarella; cool the pasta before assembling the salad.
• Skipping the drain: Excess oil from the pancetta can make the salad greasy; drain it on kitchen paper.
• Rushing the chill: The flavours have less time to mingle; refrigerate for at least 1 hour.
• Forgetting to toss again: Dressing can settle during chilling; toss well just before serving.
• Over-seasoning early: Pancetta is already savoury; taste the finished salad before adding more salt.

How to store

Store the salad covered in the fridge and eat within 2 days for the best texture. Toss it before serving; the pasta can absorb some dressing as it sits. This salad is intended to be served chilled rather than reheated.

Frequently asked questions