Three-Pepper Pasta Salad Recipe
Three-Pepper Pasta Salad Recipe photo by Taste of Home

Three-Pepper Pasta Salad Recipe

Publisher Photo
I like to make this recipe during the summer when I can get the ingredients fresh from the garden. It not only tastes very good, but it's a pretty addition to any meal.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6-8 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6-8 servings

Ingredients

  • 1 package (12 ounces) tricolor spiral pasta
  • 1/3 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1/4 cup minced fresh basil or 1 tablespoon dried basil
  • 2 tablespoons grated Parmesan cheese
  • 1-1/4 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 small sweet red pepper, julienned
  • 1 small sweet yellow pepper, julienned
  • 1 small green pepper, julienned
  • 1 medium tomato, cut into thin wedges
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 2 tablespoons sliced green onions
  • 8 ounces cubed part-skim mozzarella cheese

Nutritional Facts

1 serving (1 each) equals 425 calories, 26 g fat (7 g saturated fat), 23 mg cholesterol, 573 mg sodium, 36 g carbohydrate, 2 g fiber, 12 g protein.

Directions

  1. Cook pasta according to package directions. Meanwhile, in a blender, add the oil, vinegar, basil, Parmesan cheese, salt and pepper; cover and process until blended. Drain and rinse pasta in cold water; place in a large bowl. Add the peppers, tomato, olives and onions. Drizzle with dressing; toss to coat. Stir mozzarella cheese. Serve at room temperature. Yield: 6-8 servings.
Originally published as Three-Pepper Pasta Salad in Country Extra September 1996, p51

Nutritional Facts

1 serving (1 each) equals 425 calories, 26 g fat (7 g saturated fat), 23 mg cholesterol, 573 mg sodium, 36 g carbohydrate, 2 g fiber, 12 g protein.

Reviews for Three-Pepper Pasta Salad

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MY REVIEW
Reviewed Jun. 20, 2013

This pasta salad is great! It is a nice alternative to the typical heavy mayonaise pasta salad. I used whole wheat rotini and bows (I only had half a box of each). I didn't have any green onions. Hubby doesn't like green peppers and I don't like olives, so I omitted those. I used dried basil. I didn't blend the ingredients before adding them; I just dumped them all into the bowl with the pasta (saved myself cleaning the blender and it worked just fine). I chopped the peppers instead of julienning them. I used marble cheese instead of mozarella, because that is what I had on hand and i think it complimented the taste. It turned out really well. I am very pleased. I am sure that I will bring this to a potluck one day or make it for guests.

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