Roasted Red Pepper Bruschetta Pasta Salad

Prep Time 15 minutes
Total Time 15 minutes
Servings 8 -10
Author Jenn


  • 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


  1. Cook pasta as directed. Drain and set aside to cool.
  2. Add cooled pasta to a large bowl along with bell peppers, roasted red pepper bruschetta, mozzarella, Parmesan cheese and basil.
  3. Add dressing and toss to coat.
  4. Season with 1/2 teaspoon salt and a pinch of pepper.
  5. Cover and chill in refrigerator until ready to serve.
  6. Before serving toss with a little more Italian dressing if needed.

Recipe Notes

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.