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Sweet Pepper Pesto Pasta

Total Time

Prep: 20 min. Bake: 15 min.


8 servings

What’s a family gathering or potluck without at least one pasta salad? This one's great freshly made or for several days after. We like it warm or cold. —Karen Hentges, Bakersfield, California
Sweet Pepper Pesto Pasta Recipe photo by Taste of Home


  • 20 miniature sweet peppers, seeded and cut into rings
  • 2 teaspoons olive oil
  • 1/2 teaspoon garlic powder
  • 4-1/2 cups uncooked bow tie pasta
  • 1 cup prepared pesto
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/3 cup grated Parmesan cheese


  1. Preheat oven to 350°. Toss peppers with oil and garlic powder; spread evenly in a greased 15x10x1-in. pan. Roast until tender, 10-15 minutes. Cool slightly.
  2. Cook pasta according to package directions. Drain; rinse with cold water and drain. Place in a large bowl.
  3. Stir in pesto, olives and peppers. Refrigerate, covered, until serving. Sprinkle with cheese.

Nutrition Facts

1 cup: 308 calories, 14g fat (3g saturated fat), 3mg cholesterol, 493mg sodium, 37g carbohydrate (3g sugars, 3g fiber), 9g protein.

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