Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Roasted Red Pepper Caprese Pasta Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 47 reviews

A vibrant and flavorful Roasted Red Pepper Caprese Pasta Salad that combines tender pasta with peppery arugula, juicy tomatoes, creamy mozzarella, sun-dried tomatoes, and tangy capers, all tossed in a zesty lemon-honey dressing made with aromatic oil from sun-dried tomatoes. Perfect as a refreshing side or a light main dish for 3 to 4 servings.

  • Total Time: 25 minutes
  • Yield: 3 – 4 servings

Ingredients

Dressing

  • 3 – 4 tablespoons oil from sun-dried tomato jar
  • Juice of 1 lemon
  • 2 – 3 tablespoons honey
  • Big pinch of salt and pepper
  • 1/4 cup sun-dried tomatoes, finely chopped
  • 3 tablespoons capers, finely chopped

Main Salad

  • 3 – 4 servings pasta of choice (about 8 ounces dry)
  • 4 cups arugula
  • 3 cups tomatoes of choice, chopped (e.g., cherry, grape, or heirloom)
  • 1 cup jarred roasted red peppers, chopped
  • 1 cup mini mozzarella balls (bocconcini)
  • 1/4 cup chopped fresh dill and basil combined

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta of your choice and cook according to the package instructions until al dente. Drain and rinse the pasta under cold water to cool it down and stop the cooking process.
  2. Prepare the dressing: In a small bowl, whisk together 3 to 4 tablespoons of oil from the sun-dried tomato jar, the juice of one lemon, 2 to 3 tablespoons of honey, and a big pinch of salt and pepper until well combined.
  3. Mix in sun-dried tomatoes and capers: Finely chop 1/4 cup of sun-dried tomatoes and 3 tablespoons of capers, then add them to the dressing. Stir to distribute evenly.
  4. Combine salad ingredients: In a large salad bowl, place the cooled pasta, 4 cups of fresh arugula, 3 cups of chopped tomatoes, 1 cup of chopped roasted red peppers, 1 cup of mini mozzarella balls, and 1/4 cup of chopped fresh dill and basil. Toss gently to combine the ingredients.
  5. Toss salad with dressing: Pour the prepared dressing over the salad and toss gently but thoroughly, ensuring every ingredient is coated with the flavorful dressing.
  6. Serve and enjoy: Serve immediately or refrigerate for 30 minutes to allow flavors to meld. This salad is best enjoyed fresh and can be served as a side dish or a light main meal.

Notes

  • Use pasta shapes that hold dressing well, such as penne, fusilli, or rotini.
  • For a vegan version, substitute mozzarella balls with plant-based cheese alternatives.
  • This salad can be made a few hours ahead to let the flavors meld, but avoid storing for more than 24 hours as the arugula will wilt.
  • Add toasted pine nuts or walnuts for extra crunch and texture.
  • Adjust the amount of honey based on your preferred sweetness level.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/roasted-red-pepper-caprese-pasta-salad-recipe/