Sweet Pepper Pesto Pasta Recipe

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Sweet Pepper Pesto Pasta Recipe
Sweet Pepper Pesto Pasta Recipe photo by Taste of Home
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Sweet Pepper Pesto Pasta Recipe

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What’s a family gathering or summer potluck supper without at least one pasta salad? This mouthwatering meal mainstay from Karen Hentges of Bakersfield, California can be served hot or cold. “It’s great freshly made or for several days after.“—Karen Hentges, Bakersfield, California
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.

Ingredients

  • 4-1/2 cups uncooked bow tie pasta
  • 1 large sweet red pepper, chopped
  • 1 large sweet yellow pepper, chopped
  • 2 teaspoons olive oil
  • 1/2 teaspoon garlic powder
  • 1 cup prepared pesto
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/3 cup grated Parmesan cheese

Directions

Cook pasta according to package directions. Meanwhile, in a bowl, combine the peppers, oil and garlic powder; toss to coat. Arrange in a single layer in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 15-18 minutes or until peppers are tender.
Drain pasta and rinse in cold water. In a large salad bowl, toss the pasta, pesto, olives and pepper mixture. Refrigerate until serving. Sprinkle with Parmesan cheese. Yield: 8 servings.
Originally published as Sweet Pepper Pesto Pasta in Country Woman May/June 2006, p48

  • 4-1/2 cups uncooked bow tie pasta
  • 1 large sweet red pepper, chopped
  • 1 large sweet yellow pepper, chopped
  • 2 teaspoons olive oil
  • 1/2 teaspoon garlic powder
  • 1 cup prepared pesto
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/3 cup grated Parmesan cheese
  1. Cook pasta according to package directions. Meanwhile, in a bowl, combine the peppers, oil and garlic powder; toss to coat. Arrange in a single layer in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 15-18 minutes or until peppers are tender.
  2. Drain pasta and rinse in cold water. In a large salad bowl, toss the pasta, pesto, olives and pepper mixture. Refrigerate until serving. Sprinkle with Parmesan cheese. Yield: 8 servings.
Originally published as Sweet Pepper Pesto Pasta in Country Woman May/June 2006, p48

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Reviews forSweet Pepper Pesto Pasta

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MY REVIEW
daps User ID: 6203513 68738
Reviewed Jul. 17, 2014

"I took this to a 4th of July picnic. I served it cold so I didn't bother the cook the peppers. Also , the pesto I used has plenty of oil so I didn't add any more. pasta and pesto---two of my favorite things!"

MY REVIEW
keverwann User ID: 1807985 68724
Reviewed Oct. 17, 2008

"This was good, but the peppers took 25 minutes to bake. The taste will also vary depending on what type of pesto you use. We used homemade."

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