Homemade Roasted Red Pepper Pasta Salad

I’ve been making this roasted red pepper pasta salad on repeat all summer, and I’m convinced those caramelized sweet peppers are the real MVP here. Tossed with penne and fresh basil, then dressed with a tangy lemon vinaigrette, it’s become my go-to dish for potlucks and lazy weeknight dinners. Trust me, once you try roasting those peppers with garlic and shallots, you’ll understand why this salad has earned a permanent spot in my recipe rotation.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1350
• Protein: 23-28 g
• Fat: 42-50 g
• Carbohydrates: 180-200 g

Ingredients

For the roasted vegetables:

• 6 sweet peppers (halved and deseeded)
• 8 oz cherry tomatoes
• 2 medium shallots (peeled and halved)
• 5 garlic cloves
• 1 teaspoon kosher salt
• 2 tablespoons olive oil (Lucini Extra Virgin)

For the pasta salad:

• 8 oz penne pasta
• 1/2 cup sun-dried tomatoes (chopped into 1/2-inch strips)
• 2/3 cup fresh basil (thinly sliced)
• 1/4 cup toasted pine nuts

For the dressing:

• 4 tbsp lemon juice (freshly squeezed)
• 3.5 tbsp olive oil
• 1 tbsp honey
• 1 tsp italian herbs
• 1 tsp aleppo pepper
• 1 tsp sea salt
• 1/2 tsp smoked paprika

Step 1: Prepare Vegetables for Roasting

• 6 sweet peppers
• 2 medium shallots
• 5 garlic cloves
• 8 oz cherry tomatoes
• 1 teaspoon kosher salt
• 2 tablespoons olive oil

Preheat your oven to 450°F.

While it heats, halve the sweet peppers and remove seeds, then peel the shallots and halve them lengthwise.

Cut the top off each garlic clove to expose the flesh slightly, leaving the cloves unpeeled.

Rinse the cherry tomatoes and pat dry.

Arrange the peppers (skin-side up), shallots (cut-side up), and garlic cloves on a large baking sheet or roasting pan.

Drizzle with 2 tablespoons of the Lucini Extra Virgin olive oil, sprinkle with kosher salt, and toss gently to coat.

Step 2: Roast Vegetables in Stages

• roasted vegetables from Step 1

Place the baking sheet in the preheated 450°F oven for 15 minutes.

After 15 minutes, add the cherry tomatoes to the pan alongside the other vegetables and return to the oven.

Continue roasting for another 10-15 minutes until the peppers are charred and tender, the shallots are caramelized and soft, and the garlic is golden and squeezable.

The tomatoes will blister and soften during this time.

Remove the pan from the oven and let cool slightly—I find a 5-minute rest makes it much easier to handle everything without burning your hands.

Step 3: Cook Pasta and Prepare Dressing Base

• 8 oz penne pasta
• roasted garlic cloves from Step 2
• 4 tbsp lemon juice
• 3.5 tbsp olive oil
• 1 tbsp honey
• 1 tsp italian herbs
• 1 tsp aleppo pepper
• 1 tsp sea salt
• 1/2 tsp smoked paprika

While the vegetables finish roasting, bring a large pot of salted water to a rolling boil and cook the penne according to package directions until al dente.

Drain the pasta in a colander, rinse with cool water to stop the cooking process, and set aside.

In the meantime, squeeze the roasted garlic cloves from their skins into a large mixing bowl.

Add the lemon juice, 3.5 tablespoons of olive oil, honey, Italian herbs, Aleppo pepper, sea salt, and smoked paprika to the garlic.

Whisk vigorously until the dressing is well combined and emulsified.

Step 4: Slice Roasted Vegetables and Prepare Toppings

• roasted peppers and shallots from Step 2
• 1/2 cup sun-dried tomatoes
• 2/3 cup fresh basil
• 1/4 cup toasted pine nuts

Once the roasted vegetables have cooled enough to handle, slice the peppers into 1/2-inch strips and cut the shallots into bite-sized pieces, discarding any charred outer layers if desired (though I actually prefer to keep them for the smoky flavor).

Chop the sun-dried tomatoes into 1/2-inch strips if they aren't already.

Stack the fresh basil leaves and thinly slice them into ribbons, and have the toasted pine nuts ready.

Step 5: Assemble and Dress the Salad

• cooked pasta from Step 3
• roasted vegetables from Step 4
• sun-dried tomatoes from Step 4
• fresh basil from Step 4
• dressing from Step 3
• 1/4 cup toasted pine nuts

In a large bowl, combine the cooked pasta from Step 3 with the sliced roasted peppers and shallots, sun-dried tomatoes, and fresh basil ribbons from Step 4.

Pour the dressing from Step 3 over the pasta and vegetables, then toss everything together until well coated and evenly distributed.

Sprinkle the toasted pine nuts over the top and gently toss once more to incorporate them, reserving a small handful for garnish if desired.

Taste and adjust seasoning as needed—I like to add an extra pinch of Aleppo pepper for a subtle heat boost if the dish needs more punch.

Homemade Roasted Red Pepper Pasta Salad

Delicious Homemade Roasted Red Pepper Pasta Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings: 6 servings

Calories: 1275

Ingredients Method

Ingredients

  

For the roasted vegetables:

• 6 sweet peppers (halved and deseeded)
• 8 oz cherry tomatoes
• 2 medium shallots (peeled and halved)
• 5 garlic cloves
• 1 teaspoon kosher salt
• 2 tablespoons olive oil (Lucini Extra Virgin)

For the pasta salad:

• 8 oz penne pasta
• 1/2 cup sun-dried tomatoes (chopped into 1/2-inch strips)
• 2/3 cup fresh basil (thinly sliced)
• 1/4 cup toasted pine nuts

For the dressing:

• 4 tbsp lemon juice (freshly squeezed)
• 3.5 tbsp olive oil
• 1 tbsp honey
• 1 tsp italian herbs
• 1 tsp aleppo pepper
• 1 tsp sea salt
• 1/2 tsp smoked paprika

Method

 

1. Preheat your oven to 450°F. While it heats, halve the sweet peppers and remove seeds, then peel the shallots and halve them lengthwise. Cut the top off each garlic clove to expose the flesh slightly, leaving the cloves unpeeled. Rinse the cherry tomatoes and pat dry. Arrange the peppers (skin-side up), shallots (cut-side up), and garlic cloves on a large baking sheet or roasting pan. Drizzle with 2 tablespoons of the Lucini Extra Virgin olive oil, sprinkle with kosher salt, and toss gently to coat.
2. Place the baking sheet in the preheated 450°F oven for 15 minutes. After 15 minutes, add the cherry tomatoes to the pan alongside the other vegetables and return to the oven. Continue roasting for another 10-15 minutes until the peppers are charred and tender, the shallots are caramelized and soft, and the garlic is golden and squeezable. The tomatoes will blister and soften during this time. Remove the pan from the oven and let cool slightly—I find a 5-minute rest makes it much easier to handle everything without burning your hands.
3. While the vegetables finish roasting, bring a large pot of salted water to a rolling boil and cook the penne according to package directions until al dente. Drain the pasta in a colander, rinse with cool water to stop the cooking process, and set aside. In the meantime, squeeze the roasted garlic cloves from their skins into a large mixing bowl. Add the lemon juice, 3.5 tablespoons of olive oil, honey, Italian herbs, Aleppo pepper, sea salt, and smoked paprika to the garlic. Whisk vigorously until the dressing is well combined and emulsified.
4. Once the roasted vegetables have cooled enough to handle, slice the peppers into 1/2-inch strips and cut the shallots into bite-sized pieces, discarding any charred outer layers if desired (though I actually prefer to keep them for the smoky flavor). Chop the sun-dried tomatoes into 1/2-inch strips if they aren't already. Stack the fresh basil leaves and thinly slice them into ribbons, and have the toasted pine nuts ready.
5. In a large bowl, combine the cooked pasta from Step 3 with the sliced roasted peppers and shallots, sun-dried tomatoes, and fresh basil ribbons from Step 4. Pour the dressing from Step 3 over the pasta and vegetables, then toss everything together until well coated and evenly distributed. Sprinkle the toasted pine nuts over the top and gently toss once more to incorporate them, reserving a small handful for garnish if desired. Taste and adjust seasoning as needed—I like to add an extra pinch of Aleppo pepper for a subtle heat boost if the dish needs more punch.