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The summer season is definitely upon us and you know what that means. … BBQ’s, picnics and HOT summer days coming our way! I for one like to enjoy fun in the sun and that’s why I love quick and simple dishes at meal time, like this Roasted Red Pepper Pasta Salad.
But this is not your ordinary pasta salad. It’s Roasted Red Pepper Salad 2.0! What makes it next level? The sauce. That’s what. This pasta salad is tossed in the most delicious, no cook roasted red pepper puree along with slices of black olives and the cutest little balls of mozzarella cheese.
Not only is this delicious, it’s also very colorful and easy to make. You will be amazed at how quickly you can whip this sauce up. I’m currently obsessed with it and could literally smother it on everything.
I am always amazed at how much you can do with very few, basic ingredients!
I mean this gorgeous, flavorful sauce is made with a jar of roasted red peppers, olive oil, white balsamic, shallots, garlic, fresh herbs and light seasonings. Then you just whirl it up in the mini chopper or blender for like less than a minute and Voila! a red pepper sauce that you can literally use on everything, including a marinade. Impressive right? I think so!
INSERT “Oohs and Ahhs” here 🙂
Yes, yes I know… brilliant!
Ha, ha just kidding! But seriously, you need to try this at least once. I’ve already received a few comments and messages on how delicious this was so GIVE it a try! And of course, tag me if you do. I absolutely LOVE it when I hear from you guys.
If you love roasted red peppers like me you might also want to check out my original recipe for Roasted Red Pepper Marinade and my recipe for Chicken with Roasted Red Pepper Mascarpone Sauce .
If you LOVE stove less meals checkout this round up on meals you can make without heating up your kitchen!
YOU MIGHT ALSO BE INTERESTED IN THESE TOP BLOG RECIPES:
Pasta Salad with Roasted Red Pepper Dressing
- 12 oz Jar Roasted Red Peppers
- 1/2 cup olive oil
- 1 clove garlic
- 1 shallot
- 1/4 cup White Balsamic Vinegar
- 1/3 cup fresh parsley stems removed
- 1/3 cup Fresh Basil
- 8 oz black olives
- 12 oz Mozzarella Balls
- 2 Tbsp honey Optional
- Blend together the roasted peppers, oil, garlic, shallot, vinegar, parsley, basil and salt and pepper to taste. *add honey if bitter or tart*
- Cook pasta according to package directions. Drain. Let cool with a few Tblsp. Olive oil mixed in to prevent sticking. Mix in roasted pepper sauce. Add olives and mozzarella. Refrigerate over night. Serve cold. YUM!