Description
Roasted Pepper Pasta Salad with Burrata is a vibrant, flavor-packed pasta salad made with sweet roasted bell peppers, fresh basil, and a tangy Dijon vinaigrette. Finished with creamy burrata, it’s the perfect easy summer dinner, lunch, or side dish for gatherings.
Ingredients
Scale
Pasta Salad
- 8 oz mezzi rigatoni
- 6 medium bell peppers (mix of red, orange, and yellow)
- ½ cup thinly sliced red onion
- 10 fresh basil leaves, thinly sliced
- 1 (4 oz) ball burrata
Dressing
- 2 cloves garlic, finely chopped
- 1 tbsp Dijon mustard
- ½ tsp honey
- 4 tbsp red wine vinegar
- 3 tbsp olive oil
- 1 tsp dried oregano
- ¼ tsp salt (plus more to taste)
- Black pepper, to taste
Instructions
- Roast the peppers: Preheat oven to 425°F. Slice peppers in half lengthwise and remove seeds. Place cut-side down on a parchment-lined baking sheet. Roast for 20–30 minutes until tender and lightly charred. Cool slightly, then slice into thin strips.
- Cook the pasta: While peppers roast, cook pasta according to package directions until al dente. Drain and toss with a small drizzle of olive oil to prevent sticking. Let cool.
- Make the dressing: In a small bowl, whisk together garlic, Dijon mustard, honey, red wine vinegar, olive oil, oregano, salt, and pepper until smooth.
- Assemble: In a large bowl, combine pasta, roasted peppers, red onion, and basil. Pour dressing over and toss until evenly coated.
- Add burrata: Tear burrata into pieces and spoon over the top. Serve immediately or refrigerate until ready to serve.
Notes
- Add burrata just before serving for the best creamy texture.
- Pasta can be made ahead and chilled up to 24 hours.
- If pasta absorbs too much dressing, add a splash of olive oil or vinegar before serving.
- Jarred roasted peppers can be used for convenience, though freshly roasted gives the best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting, Tossed
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: bowl (½ recipe)
- Calories: 620 kcal
- Sugar: 9 g
- Sodium: 480 mg
- Fat: 32 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 45 mg