This Roasted Pepper & Tomato Pasta Salad recipe post has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. The following content is intended for readers who are 21 or older. #SeedOfAGreatSummer #CollectiveBias
Picnics are a great way to enjoy nature, easy bites, tasty wine and great friends. Make this roasted pepper & tomato pasta salad, pick up your favorite bottle of The Dreaming Tree wine, pack a picnic basket and find the perfect spot to watch the sunset.
How do you find time to catch up with friends or loved ones? I can tell you right now, it isn’t always easy. Schedules don’t align often, there is always something going on, but let me tell you, making time to do so is important. Blocking off just an hour to catch up over easy bites and wine can really go a long way.
I found that this pasta salad is great for picnics, which is one of my favorite ways to enjoy wine and make new memories with friends.
Roasted Pepper & Tomato Pasta Salad
(scroll down for printable recipe card)
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
Preheat oven to 450°, then bring a large pot of water to a boil.
Quarter the peppers and remove the stem & seeds. Place cut peppers flesh side down on a baking sheet lined with parchment paper.
Slice tomatoes lengthwise in half and place on the same baking sheet.
Roast in the oven for 15-20 mins.
Once roasted, slice the peppers into thin strips.
While you are waiting for the water to boil and vegetables to roast, grab yourself a glass of wine. You deserve it! The Dreaming Tree Cabernet Sauvignon was my pick last time I made this pasta. It is an elegant wine that has lots of character.
Now, when the water comes to a boil, cook noodles according to the instructions on the box.
Drain noodles and rinse with cold water for a few minutes. This will stop the cooking.
Mix noodles, mozzarella, and roasted vegetables in a large bowl.
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.
Taste and add more of the oil mixture if desired (up to the whole bowl).
Top with fresh basil leaves.
Chill and serve cold. You may need to add a splash of olive oil to the pasta before serving to freshen it up.
Now find the perfect spot at a local park, next to a body of water and watch the sunset with a loved one. Of course, don’t forget the food and wine before you head out.
While this summer has been go-go-go, you know I have been doing a lot with the kids to ensure we are still having fun. I am also trying to prioritize self-care and having my own relaxing moments. Making time to catch up with a friend over a glass wine can really help me feel better after a stressful day or week.
The Dreaming Tree Crush and/or Pinot Noir are just two of the other wines in The Dreaming Tree lineup. If you are not familiar with the brand, it’s a pretty neat collaboration between the one and only Dave Matthews and award-winning winemaker Sean McKenzie.
They are very passionate about winemaking first and foremost but also have a social conscience in the brand’s commitment to environmental responsibility and sustainability.
The wines are great for those picnic moments, making memories with friends outdoors, and pair great with the Roasted Pepper & Tomato Pasta Salad.
- 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
- Preheat oven to 450°.
- Bring large pot of water to a boil.
- Quarter the peppers and remove the stem & seeds.
- Slice tomatoes lengthwise in half.
- Place cut peppers flesh side down and tomatoes on a baking sheet lined with parchment paper.
- Roast in the oven for 15-20 mins.
- Once roasted, slice the peppers into thin strips.
- Meanwhile, when the water comes to a boil, cook noodles according to the instructions on the box.
- Drain noodles and rinse with cold water for a few minutes.
- Mix noodles, mozzarella, and roasted vegetables in a large bowl.
- 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.
- Taste and add more of the oil mixture, if desired (up to the whole bowl).
- Top with fresh basil leaves.
- Chill and serve cold. You may need to add a splash of olive oil to the pasta before serving.
You can find The Dreaming Tree wines at your local grocery, drug or supercenter stores. A little trick – just go to their website and locate their wines here.
Who do you hope to have your next picnic with?
