Roasted Pepper & Tomato Pasta Salad
 
A refreshing light pasta salad with mozzarella, basil, roasted peppers & tomatoes.
Ingredients
  • 1 box noodles (I used mini farfalle)
  • 3 bell peppers (red, yellow, orange)
  • 1 cup cherry tomatoes
  • 8oz package fresh mozzarella pearls
  • ½ cup olive oil
  • ¼ cup balsamic vinegar
  • 2 cloves minced garlic
  • 1 teaspoon oregano
  • ¼ cup fresh basil leaves
Instructions
  1. Preheat oven to 450°.
  2. Bring large pot of water to a boil.
  3. Quarter the peppers and remove the stem & seeds.
  4. Slice tomatoes lengthwise in half.
  5. Place cut peppers flesh side down and tomatoes on a baking sheet lined with parchment paper.
  6. Roast in the oven for 15-20 mins.
  7. Once roasted, slice the peppers into thin strips.
  8. Meanwhile, when the water comes to a boil, cook noodles according to the instructions on the box.
  9. Drain noodles and rinse with cold water for a few minutes.
  10. Mix noodles, mozzarella, and roasted vegetables in a large bowl.
  11. In a small bowl, mix olive oil, balsamic vinegar, garlic and oregano. Pour half the mixture into the noodles bowl and mix, completely coating the noodles.
  12. Taste and add more of the oil mixture, if desired (up to the whole bowl).
  13. Top with fresh basil leaves.
  14. Chill and serve cold. You may need to add a splash of olive oil to the pasta before serving.
Recipe by Nifty Mom at https://niftymom.com/2018/07/roasted-pepper-tomato-pasta-salad-great-picnics/