Tender pasta and bell peppers come together in this simple, but oh so flavor-filled Garlicky Pepper Pasta Salad.
We’ve been on a serious pasta salad kick this summer, and this salad is perfect as a light meal or place dish for your next potluck or barbecue.
Inspired by some utterly delightful bell spices that our friends gave us, this salad taken together in just a few minutes last weekend.
If you’re fortunate enough to have an abundance of multi-colored peppers at your fingertips, I recommend exerting as countless complexions as possible. However, it is likely to be delicious with whatever seasonings you have at hand.
Side note: If you do have a whole lot of spices on hand, you’ll want to save these recipes for Italian Stuffed Bell Peppers, Slow-Cooker Bell Pepper Soup, Creamy Cajun Pasta, Chicken Fajitas, Pepper Eggs In A Hole, and Crispy Breakfast Hash.
I simply can’t get enough of the great pasta salads this year. I fantasize I’ve shared at least 5-6 new recipes with you this summer.
From Coleslaw Pasta Salad to Deviled Egg Pasta Salad, Tangy Italian Pasta Salad with Seasoning, Olives, and Tomatoes to Jalapeno Tuna Pasta Salad, Mediterranean Pasta Salad to Poppyseed Pasta Salad with Chicken and Grapes– I genuinely do love them all and each of these has been constituted more than once this year.
And one of them has been on repeat all year. I’m looking at you Jalapeno Tuna Pasta Salad with your cheesy chews and creamy garmenting. My oldest son compassions this one best and he’s been inducing it for our lunches at least every other week.
We lucked into a big bag of garden bell seasonings in cherry-red, orange, yellow, light-green, and even a clever purple. I compounded that with a marry fews of grape tomatoes, some fresh parsley, and green onions.
My current favorite pasta dressing is a simple one with exactly olive oil, red wine vinegar, and plenty of garlic. Sprinkle with salt and pepper and you’re done.
With minimum fuss, your next dinner is ready to eat and you can stash it in the fridge until everyone is hungry again.( In my house, that’s guaranteed to happen pretty much every hour or two .)
Pepper Pasta Salad
Bring a large pot of ocean to a simmer along with 1 tablespoon kosher salt. Cook the pasta according to the package counselings. Drain, but do not rinse the pasta.While the pasta is cooking, prep the bell peppers and tomatoes. Combine the petroleum, vinegar, garlic, salt, and spice in a large mixing bowl. When the pasta has been drained, add it to the desegregating container and toss well. Add the spices and tomatoes.Toss everything together to combine well. Taste the salad and computed more salt and pepper, as may be necessary. Serve immediately or freeze until ready to serve.
Garlicky Pepper Pasta Salad
Tender pasta and buzzer seasonings come together in this simple, but oh so flavor-filled Garlicky Pepper Pasta Salad.
Course Main Course, Side DishCuisine AmericanKeyword Pepper Pasta Salad
Prep Time 10 minutesCook Time 8 minutesTotal Time 18 times
Dishes 8 serves Calories 200 kcal
Ingredients8 ounce mini penne, joint, or ditalini pasta3 bell peppers, any shade, chopped into 1/2 -inch cases, about 4 cups2 bowls grape tomatoes, halved1/ 3 goblet additional innocent olive oil1/ 4 bowl red wine vinegar6 cloves garlic, minced 1 teaspoon kosher salt1 teaspoon freshly sand black pepper1/ 4 beaker fresh cilantro or Italian parsley, chopped3 green onions, sliced thin, about 1/4 cup InstructionsBring a large pot of water to a simmer together with 1 tablespoon kosher salt. Cook the pasta according to the package tacks. Drain, but do not rinse the pasta.While the pasta is cooking, prep the buzzer seasonings and tomatoes. Combine the petroleum, vinegar, garlic, salt, and spice in a large mixing bowl. When the pasta has been drained, add it to the desegregating bowl and toss well. Add the seasonings and tomatoes.Toss everything together to combine well. Taste the salad and lent more salt and pepper, as needed. Serve immediately or chill until ready to serve. Enjoy!
NutritionCalories: 200 kcal | Carbohydrates: 15 g | Protein: 4g | Fat: 10 g | Saturated Fat: 1g | Sodium: 704 mg | Potassium: 253 mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1926 IU | Vitamin C: 63 mg | Calcium: 18 mg | Iron: 1mg
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