Delicious Roasted Red Pepper Bruschetta Pasta Salad tossed with bell peppers, chunks of mozzarella cheese and chopped basil. A great addition to any summertime cookout!
This Roasted Red Pepper Bruschetta Pasta Salad has become a summertime favorite! I first came up with this when I was whipping up a pasta salad and had a jar of roasted red pepper bruschetta and a bunch of chopped bell peppers sitting in the refrigerator that I wanted to use up. Wow! Was it good! Everyone loved it and I knew I had a new favorite pasta salad in the works!
This pasta salad is made with rotini pasta. I like to use spiral pasta for this pasta salad so all the tasty goodness and little bites of the bruschetta get stuck in between the pasta so each bite is irresistible! The pasta is tossed with store bought roasted red pepper bruschetta, freshly chopped bell peppers, chopped mozzarella and freshly chopped basil and tossed with Italian dressing. It’s super easy and makes enough to feed a crowd.
I often like to make a big batch of pasta salad that I’ll keep in the refrigerator to nibble on during the week. It makes a great side dish, to take on a picnic or enjoy for lunch and beats buying the overpriced pasta salad from the deli counter at the grocery store. I have a rotation of pasta salads I like to make to from week to week and sometimes even try some new ones I find on Pinterest. This Roasted Red Pepper Bruschetta Pasta Salad has become a favorite that has been on the top of my list of pasta salads to make.
If you are looking for some new pasta salads to try this summer this one is a must try! It’s definitely a winner in my book!
Roasted Red Pepper Bruschetta Pasta Salad
- 1 pound rotini or spiral pasta
- 1 bell pepper chopped
- 1/2 cup store-bought Roasted Red Pepper Bruschetta
- 8 ounces mozzarella chopped
- 3 tablespoons grated Parmesan cheese
- 2-3 tablespoons freshly chopped basil
- 1/2 cup Italian dressing*
- 1/2 teaspoon salt
- Pinch of black pepper
Cook pasta as directed. Drain and set aside to cool.
Add cooled pasta to a large bowl along with bell peppers, roasted red pepper bruschetta, mozzarella, Parmesan cheese and basil.
Add dressing and toss to coat.
Season with 1/2 teaspoon salt and a pinch of pepper.
Cover and chill in refrigerator until ready to serve.
Before serving toss with a little more Italian dressing if needed.
DeLallo Roasted Red Pepper Bruschetta and Kraft Tuscan House Italian Dressing is recommended and was used in this recipe.
I like to use 2 use 2 half peppers, one red and one orange or yellow just for a pop of color but you can definitely use just one pepper if you prefer.
*This salad is tossed with 1/2 cup of Italian Dressing. You will probably want to add another 1/4 cup or so before serving depending on how long it sits.