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Roasted Pepper Pasta Salad Recipe

Roasted Pepper Pasta Salad Recipe photo by Taste of Home

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I first tried balsamic vinegar when I made this salad. Now I can't resist any recipe that features the ingredient. This pasts dish is not only ideal for summer picnics; it makes a great side salad or vegetarian entree.

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Roasted Pepper Pasta Salad Recipe

Prep: 20 min. + chilling

Yield: 8 Servings

20 20

Ingredients

1 package (12 ounces) tricolor spiral pasta
1 cup sliced green onions
1 jar (7 ounces) roasted sweet red peppers, drained and thinly sliced
4 ounces crumbled feta cheese
1 envelope Italian salad dressing mix
1/2 cup chicken broth
3 tablespoons balsamic vinegar

Directions

Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, onions, red peppers and cheese.
In a small bowl, whisk the salad dressing mix, broth and vinegar. Pour over pasta mixture; toss to coat. Cover and refrigerate for at least 1 hour. Yield: 8 servings.

Originally published as Roasted Pepper Pasta Salad in Country Woman July/August 2004, p33

The History of Feta

FETA is a white, salty, semi-firm cheese. Traditionally it was made from sheep or goat's milk but is now also made with cow's milk. After feta is formed in a special mold, it's sliced into large pieces, salted and soaked in brine. Although feta cheese is mostly associated with Greek cooking, "feta" comes from the Italian word "fette", meaning slice of food.

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Roasted Pepper Pasta Salad

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Reviewed on Jun. 17, 2011 by BradyB66

This is my go-to pasta salad recipe. Everyone in my family loves it. It's delicious and healthy (with chicken broth instead of oil). I agree with the other reviewer that the balsamic vinegar discolors the pasta a bit, but it's not as noticeable when you use tri-color pasta.