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
Scale
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