Pasta Salad with Charbroiled Bell Peppers is a delightful and colourful dish that’s sure to be a crowd-pleaser. With its smoky charred peppers, bright basil, and tangy pesto dressing, this salad is an explosion of fresh flavours in every bite.
About the Recipe
You’ll want to make this pasta salad again and again. The star of the show is the charbroiled bell peppers, which add a lovely smoky depth. But the real magic happens when you toss the warm pasta with the lemon-pesto dressing – it soaks up all those bright, herbaceous flavors. Finish it off with fresh basil, and you’ve got a salad that’s bursting with color and taste.
Why You’ll Love This Recipe
This pasta salad is the epitome of summer on a plate. The combination of charred peppers, fragrant basil, tangy lemon, and nutty pesto creates an irresistible medley of flavors and textures. Plus, you can make it ahead, so it’s perfect for picnics, potlucks, or anytime you need a tasty dish that travels well. And let’s be real – anything with pesto is automatically delicious, right?
Pasta Salad with Charbroiled Bell Peppers
Cooking Tips
For the best charbroiled peppers, let them blister and blacken under the broiler before steaming them in a covered bowl. This helps loosen the skins for easy peeling. And don’t rinse the pasta after cooking – that starchy water helps the dressing cling to every nook and cranny. Oh, and use the best quality olive oil and fresh lemon juice you can find – it really makes a difference.
Serving and Storing Suggestions
This salad can be served right away while the pasta is still warm, or chilled for a refreshing summer dish. It makes a fabulous side for grilled proteins like chicken or steak, but it’s hearty enough to be a vegetarian main too. Leftovers keep well for 3-4 days in the fridge. One batch makes about 6 generous servings. Total prep time is around 40 minutes.
Similar Recipes
- Caprese Pasta Salad
- Greek Pasta Salad
- BLT Pasta Salad
- Mediterranean Orzo Salad
- Italian Chopped Salad
Nutrient Benefits
This colorful pasta salad packs in plenty of nutritious ingredients. Bell peppers are loaded with vitamin C, while basil is a good source of vitamin K and manganese. The olive oil provides healthy monounsaturated fats, and the whole wheat pasta offers fiber. With veggies, herbs, and good fats, it’s a relatively nutritious spin on classic pasta salad.
Pasta Salad with Charbroiled Bell Peppers
Ingredients
- 1 Red Bell Pepper
- 1 Orange Bell Pepper
- 300 gms Dried Conchiglie Pasta
- 5 tbsp Extra Virgin Olive Oil
- 2 tbsp Lemon Juice
- 2 tbsp Green Pesto
- 1 clove Garlic (finely chopped)
- 3 tbsp Basil Leaves (shredded)
- Salt to taste
- Pepper to taste
Instructions
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Put the whole bell peppers on a baking sheet and place under the preheated hot broiler, turning frequently, for 15 minutes or until charred all over.
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Remove and place in a bowl.
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Cover with crumpled paper towels and keep aside.
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Bring a large saucepan of lightly salted water to a boil.
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Add the Conchiglie pasta.
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Return to boil and cook for 10 minutes or until tender but still firm.
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Mix the olive oil, lemon juice, pesto and garlic in a bowl.
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Whisk well.
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Drain the pasta and add it to the pesto mixture while still hot and toss well.
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Reserve.
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When the bell peppers are cool, peel off the skins and cut open to remove the seeds.
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Chop the flesh coarsely and add to the pasta with the basil.
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Season to taste with salt and pepper.
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Toss well.
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Serve.
Frequently Asked Questions
Can I use a different type of pasta?
Without a doubt. While conchiglie (shell pasta) works great, you can substitute penne, fusilli, farfalle – really any short pasta shape you prefer. Just follow the package instructions for al dente cook time.
How do I prevent the basil from turning brown?
Toss the fresh basil with the salad just before serving to preserve its vibrant green color. The acid in the lemon juice also helps slow down browning.
Can this be made vegan/dairy-free?
Yes. just use a dairy-free pesto or make your own nut-based version. You can also sub a vegan-friendly cheese like cashew parmesan if you want.
How long does this salad last?
It keeps quite well. I’ve enjoyed leftovers up to 4 days after making it. Just give it a good stir before serving, as the dressing can settle. The flavors even seem to blend more over time.
What else can I add to this salad?
Get creative with mix-ins. Diced cucumber, cherry tomatoes, sliced red onion, olives, feta cheese, chickpeas or white beans would all work nicely. Make it your own.
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