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Roasted Pepper Whole Wheat Pasta Salad

Roasted peppers and whole wheat pasta give this salad tons of flavor. The balsamic dressing is to die for too!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: pasta, salads
Cuisine: American
Keyword: pasta salad recipe, roasted peppers, whole wheat pasta
Servings: 8
Calories: 285kcal


  • 8 oz uncooked whole wheat rotini or similar shape
  • 1 medium green bell pepper
  • 1 medium red bell pepper
  • 2 cups grape tomatoes
  • 1 medium zucchini
  • 1 medium orange or yellow bell pepper
  • 2 tbsp olive oil


  • 3 tbsp balsamic vinegar
  • 1 tbsp dijon mustard
  • 1 clove garlic minced
  • 1/2 cup olive oil
  • Salt & pepper to taste


  • Cook pasta per package directions. Drain and rinse; set aside.
  • Cut the peppers in half and remove seeds and ribs. Slice the zucchini about 1/4-inch thick. Place the peppers, zucchini and tomatoes in a large bowl and drizzle with the olive oil; toss to coat.
  • Heat BBQ grill to high. Using a BBQ frying pan or grill pan, roast peppers, zucchini and tomatoes until they begin to char an blister. Remove from heat and let the veggies cool.
  • Cut cooled peppers into strips about 1/4-inch. Mix the grilled veggies and the cooked pasta in a large bowl.
  • To make dressing, combine the vinegar, mustard and garlic in a blender or small food processor. With blender running, slowly add the olive oil. Add any salt/pepper to taste.
  • Drizzle desired amount of dressing over the pasta mixture.
  • Refrigerate pasta salad until ready to serve.


Serving: 1serving | Calories: 285kcal | Carbohydrates: 27g | Protein: 5g | Fat: 18g | Saturated Fat: 2g | Sodium: 30mg | Potassium: 311mg | Fiber: 2g | Sugar: 4g | Vitamin A: 910IU | Vitamin C: 68mg | Calcium: 18mg | Iron: 1mg