If Roasted Pepper Pasta Salad with Burrata sounds like something you’d order at a cute little café and then try to recreate at home… good news: you can, and it’s way easier than it looks. This is the kind of recipe that saves dinner when you’re tired, the fridge feels uninspiring, and you still want something that tastes like you have your life together.
We’re talking sweet, charry roasted peppers, bouncy pasta, a punchy little dressing, and then—because we deserve nice things—burrata torn over the top like a creamy crown. It’s fresh, cozy, and just fancy enough to make a Tuesday feel like a small celebration.
Table of Contents
Why You’ll Love This Roasted Pepper Pasta Salad with Burrata
- It’s weeknight-friendly: minimal chopping, simple steps, big payoff.
- It feels “special” without being fussy: roasted peppers + burrata = instant glow-up.
- Perfect for meal prep and gatherings: make it ahead, bring it to a potluck, or eat it straight from the bowl (no judgment here).
- Picky-eater approved: you can keep it simple or add extras without wrecking the vibe.
Ingredients You’ll Need
Pasta Salad
- 8 oz mezzi rigatoni
- 6 medium bell peppers (mix of red, orange, and yellow)
- ½ cup thinly sliced red onion
- 10 fresh basil leaves, thinly sliced
- 1 (4 oz) ball burrata
Dressing
- 2 cloves garlic, finely chopped
- 1 tbsp Dijon mustard
- ½ tsp honey
- 4 tbsp red wine vinegar
- 3 tbsp olive oil
- 1 tsp dried oregano
- ¼ tsp salt (plus more to taste)
- Black pepper, to taste
How to Make Roasted Pepper Pasta Salad with Burrata
1) Roast the peppers
- Preheat your oven to 425°F.
- Slice the bell peppers in half lengthwise and remove seeds.
- Place them cut-side down on a parchment-lined baking sheet.
- Roast 20–30 minutes until tender and lightly charred.
- Let them cool a bit, then slice into thin strips.
Mounia tip: If your peppers get extra charred, that’s not a mistake—that’s flavor showing off.
2) Cook the pasta
- While the peppers roast, cook mezzi rigatoni according to the package directions until al dente.
- Drain and toss with a small drizzle of olive oil so it doesn’t clump up like a group project gone wrong.
- Let it cool.
3) Make the dressing
In a small bowl, whisk together:
- chopped garlic
- Dijon mustard
- honey
- red wine vinegar
- olive oil
- oregano
- salt and pepper
Whisk until smooth and glossy. Taste it. If it makes you go “Ooooh,” you’re doing it right.
4) Assemble the salad
In a large bowl, combine:
- cooled pasta
- roasted pepper strips
- red onion
- sliced basil
Pour the dressing over the top and toss until everything is evenly coated.
5) Add the burrata (the best part)
- Tear the burrata into pieces and spoon it over the top.
Serve right away for that dreamy creamy contrast, or refrigerate and add burrata just before serving if you’re making it ahead.
Easy Add-Ons (If You Want to Bulk It Up)
This Roasted Pepper Pasta Salad with Burrata is fabulous as-is, but it also plays well with others:
- Protein boost: grilled chicken, shrimp, or chickpeas
- Extra crunch: toasted pine nuts, walnuts, or sliced almonds
- More veggies: arugula, spinach, cucumbers, or cherry tomatoes
- Salty kick: olives or a sprinkle of feta (yes, with burrata—go wild)
Cooking Tips (Because Life Is Busy)
- Cool the pasta a bit before mixing. Hot pasta drinks dressing like it’s been stranded in the desert. Warm is fine, steaming hot is not.
- Slice onions thin. If you’re onion-sensitive, soak the slices in cold water for 10 minutes, then drain. It softens the bite.
- Add burrata last. Burrata is delicate and creamy—stir it in too aggressively and you’ll get “burrata everywhere,” which sounds romantic but looks… messy.
- Dressing too sharp? Add a tiny extra drizzle of honey or olive oil. You’re the boss of your bowl.
A Little Personal Note from My Kitchen
This is one of those recipes I lean on when the week feels like one long to-do list wearing a trench coat. You know the vibe: appointments, errands, emails, and suddenly it’s dinner o’clock again. Roasting peppers feels oddly calming (and your kitchen will smell amazing), and then everything comes together in one big bowl like a delicious reset button.
Plus, burrata on top makes it feel like I tried harder than I did—which is honestly one of my favorite kinds of cooking.
FAQs About Roasted Pepper Pasta Salad with Burrata
Can I make Roasted Pepper Pasta Salad with Burrata ahead of time?
Absolutely. Make the pasta salad and dressing ahead, toss them together, and refrigerate. Add the burrata right before serving so it stays creamy and gorgeous.
How do I store leftovers?
Store the pasta salad (without burrata if possible) in an airtight container for up to 3 days. If burrata is already mixed in, it’ll still taste great, just a little less “fresh and fluffy.”
Can I use jarred roasted peppers?
Yes! You’ll lose a bit of that charred, just-roasted flavor, but it’s a great shortcut. Drain well and slice them up.
What pasta shape works best?
Mezzi rigatoni is perfect because it catches the dressing, but you can use penne, fusilli, farfalle, or even rotini—basically any pasta that holds onto the good stuff.
Is this served cold or warm?
Either! It’s lovely slightly chilled, but also delicious at room temp. If serving from the fridge, let it sit out 10–15 minutes so the flavors wake up again.
Your New Go-To Pasta Salad Moment
If you’ve been craving something bright, comforting, and low-effort but still wow, Roasted Pepper Pasta Salad with Burrata is calling your name. It’s the kind of dish that fits into real life—busy schedules, hungry people, and that constant desire to eat something that feels a little joyful.
Make it for a quick dinner, pack it for lunch, or bring it to a gathering and prepare to hear, “Wait… YOU made this?” (Yes. Yes, you did.)
Love This Pasta? Try These Fresh Favorites Too
If you enjoyed this bright and creamy pasta salad, here are a few more easy recipes that feel just as fresh and perfect for busy days or relaxed weekends. These are simple, colorful, and full of flavor — just like the one you made today.
- Peach and Burrata Salad – Sweet peaches, creamy burrata, and fresh greens make this one feel extra special but still so easy.
- Lemon Capellini Salad – Light, zesty, and perfect for warm days when you want something quick and refreshing.
- Italian Pasta Salad – A classic crowd-pleaser that’s great for cookouts, potlucks, or meal prep.
- Creamy Street Corn Pasta Salad – Creamy, a little sweet, and full of bold flavor your whole family will love.
If you made this recipe, I’d truly love to hear what you think! 💬 Please leave a review and tap those ⭐⭐⭐⭐⭐ stars — your feedback helps other home cooks and makes my day so much brighter!
Roasted Pepper Pasta Salad with Burrata
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Roasted Pepper Pasta Salad with Burrata is a fresh, vibrant pasta dish made with sweet oven-roasted bell peppers, tender mezzi rigatoni, fresh basil, and a tangy Dijon vinaigrette. Finished with creamy burrata on top, it’s the perfect easy summer pasta salad for weeknights, potlucks, or light entertaining.
Ingredients
Pasta Salad
- 8 oz mezzi rigatoni
- 6 medium bell peppers (mix of red, orange, and yellow)
- ½ cup thinly sliced red onion
- 10 fresh basil leaves, thinly sliced
- 1 (4 oz) ball burrata
Dressing
- 2 cloves garlic, finely chopped
- 1 tablespoon Dijon mustard
- ½ teaspoon honey
- 4 tablespoons red wine vinegar
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- ¼ teaspoon salt (plus more to taste)
- Black pepper, to taste
Instructions
- Roast the peppers:
Preheat oven to 425°F. Slice peppers in half lengthwise and remove seeds. Place cut-side down on a parchment-lined baking sheet. Roast for 20–30 minutes, until tender and lightly charred. Let cool slightly, then slice into thin strips. - Cook the pasta:
While peppers roast, cook mezzi rigatoni according to package directions until al dente. Drain and toss with a small drizzle of olive oil to prevent sticking. Let cool. - Make the dressing:
In a small bowl, whisk together garlic, Dijon mustard, honey, red wine vinegar, olive oil, oregano, salt, and black pepper until smooth. - Assemble the salad:
In a large bowl, combine cooled pasta, roasted peppers, red onion, and basil. Pour dressing over and toss until evenly coated. - Add burrata:
Tear burrata into pieces and spoon over the top just before serving. Serve immediately or refrigerate until ready to enjoy.
Notes
- For best flavor, allow the salad to sit for 15–20 minutes before serving.
- Add burrata just before serving for the creamiest texture.
- Store leftovers (without burrata if possible) in an airtight container for up to 3 days.
- Optional add-ins: grilled chicken, chickpeas, toasted pine nuts, or arugula.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad, Pasta
- Method: Roasting, Boiling
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 serving (¼ recipe)
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 380 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 13 g
- Cholesterol: 35 mg