Roasted Pepper Pasta Salad Recipe
Roasted Pepper Pasta Salad Recipe photo by Taste of Home
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Roasted Pepper Pasta Salad Recipe

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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.
TOTAL TIME: Prep: 20 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 8 servings


  • 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


  1. Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, onions, red peppers and cheese.
  2. 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

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BradyB66 User ID: 5971689 59457
Reviewed Jun. 17, 2011

"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."

chris and jenn User ID: 4471881 136444
Reviewed Oct. 3, 2009

"I did not care for this dish. I love balsamic but this dish was not so good. This picture must have been taken before adding the vinegar."

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