Roasted Red Pepper Bruschetta Pasta Salad
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 8 -10
Ingredients
- 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
Instructions
- 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.
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.