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Roasted Pepper Pasta Salad

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


  • 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


  • 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.

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Average Rating:
  • BradyB66
    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
    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.