Roasted Red Pepper Pasta Salad

Roasted Red Pepper Pasta Salad - SimplyGloria.com

Don’t you just love a pasta salad that is chuck full of ingredients… instead of JUST pasta?

This Roasted Red Pepper Pasta Salad is filled with pieces of salami and crunchy vegies.  But we can’t forget about the cheese.  It’s sprinkles with fresh Parmesan!  This salad is perfect to bring with you for gatherings this summer.  I mean, look how colorful and fun this salad is!  It’s super easy to put together.

Roasted Red Pepper Pasta Salad1

I love using the bow tie pasta (made with carrots and squash).  Full of flavor and it just makes it pretty!  By using the bow tie pasta, it tends to help hold up with all the ingredients when you pick it up with your fork.

One of the other main ingredients, the dresssing, is just a bottle of (Kraft) Roasted Red Pepper Salad dressing.  It truly gives this pasta salad bit of a zing!

Roasted Red Pepper Pasta Salad2

Toss all the ingredients together and let them be merry for an hour in the refrigerator before serving!  There you have a fresh, delicious pasta salad busy with all the happiness!

Enjoy, my friends!

This (fabulous) recipe was chosen and featured with Good Recipes Online

 

My Roasted Red Pepper Pasta Salad is linking up to party with:  {Your Homebased Mom} & {Will Cook For Smiles} & {From Dream To Reality} & {Memories by the Mile} & {Happy and Blessed Home} & {Mom On Timeout} & {I Gotta Create!} & {Real Housemoms} & {Cheerios & Lattes} & {Six Sisters Stuff} & {The Best Blog Recipes}

Roasted Red Pepper Pasta Salad
Prep time: 
Cook time: 
Total time: 

Serves: 8-10
 

Super easy to toss together for any gathering! Can easily be doubled. Good for 2 to 3 days stored in the refrigerator.
Ingredients
  • 3 cups of uncooked bow tie veggie pasta
  • 10 slices salami
  • 1 red bell pepper, sliced
  • 1 whole dill pickle, cut
  • 1 can black olives, sliced
  • 3 green onion (scallions), chopped
  • 1 cup fresh grated Parmesan
  • 1 (16 oz.) Kraft Roasted Red Pepper Salad Dressing

Instructions
  1. Cook pasta and drain with cold water.
  2. Set pasta aside to get any excess water off.
  3. Cut all vegetables.
  4. Add all ingredients together, including dressing in a large bowl and stir.
  5. Sprinkle half of Parmesan while stirring.
  6. Add the rest of Parmesan on top of pasta salad.
  7. Refrigerate for at least 1 hour.
  8. Can store in a container with lid in the refrigerator for 2 to 3 days.

Notes
Recipe by Gloria Phillips (SimplyGloria.com)

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Comments

    • says

      I love any kind of pasta salad, for sure! But especially with a little bit of crunch in it, too. LMK when you make this, Sally! (=

    • says

      Elizabeth, dont ya think it’s so much better with the tangy-ness of a bottle of salad dressing…it’s actually the only way I’ll have dressing– in pasta salad! (=

  1. says

    Gloria- this salad looks awesome! Perfect for Summer picnics; saving this to make soon! 🙂 Thank you so much for sharing this with us last weekend! You are a Featured Favorite on Saturday Show & Tell on Cheerios and Lattes this weekend! We love having you join us and can’t wait to see what you’ve been up to this week! Have a great weekend!
    Mackenzie 🙂
    Mackenzie recently posted…Banana Crumb-Topped MuffinsMy Profile

  2. Bambi Heater says

    Seriously girl, i can’t look through this site without totally salivating! My fam loves it when i make your recipes (I take full credit for all of them of course 🙂 Im making your roasted red pepper pasta salad tonight, cant wait! keep the salads coming, theyre the best for summer! Youre amazing!!!!

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