Garlicky Pepper Pasta Salad

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Tender pasta and bell peppers come together in this simple, but oh so flavor-filled Garlicky Pepper Pasta Salad.

We’ve been on a serious pasta salad kick this summer, and this salad is perfect as a light meal or side dish for your next potluck or barbecue.

Garlicky Pepper Pasta Salad

Inspired by some absolutely gorgeous bell peppers that our friends gave us, this salad came together in just a few minutes last weekend.

If you’re fortunate enough to have an abundance of multi-colored peppers at your fingertips, I recommend using as many colors as possible. However, it will be delicious with whatever peppers you have at hand.

Side note: If you do have a whole lot of peppers on hand, you’ll want to save these recipes for Italian Stuffed Bell Peppers, Slow-Cooker Bell Pepper Soup, Creamy Cajun Pasta, Chicken Fajitas, Pepper Eggs In A Hole, and Crispy Breakfast Hash.

I just can’t get enough of the great pasta salads this year. I think I’ve shared at least 5-6 new recipes with you this summer.

From Coleslaw Pasta Salad to Deviled Egg Pasta Salad, Tangy Italian Pasta Salad with Peppers, Olives, and Tomatoes to Jalapeno Tuna Pasta Salad, Mediterranean Pasta Salad to Poppyseed Pasta Salad with Chicken and Grapes – I really do love them all and each of these has been made more than once this year.

And one of them has been on repeat all year. I’m looking at you Jalapeno Tuna Pasta Salad with your cheesy bites and creamy dressing. My oldest son loves this one best and he’s been making it for our lunches at least every other week.

Bell Pepper Pasta Salad with a Tangy Garlic Dressing

We lucked into a big bag of garden bell peppers in red, orange, yellow, green, and even a brilliant purple. I combined that with a couple handfuls of grape tomatoes, some fresh parsley, and green onions.

My current favorite pasta dressing is a simple one with just olive oil, red wine vinegar, and plenty of garlic. Sprinkle with salt and pepper and you’re done.

With minimum fuss, your next meal is ready to eat and you can stash it in the fridge until everyone is hungry again. (In my house, that’s guaranteed to happen pretty much every hour or two.)

Pepper Pasta Salad

Pepper Pasta Salad

  1. Bring a large pot of water to a boil along with 1 tablespoon kosher salt. Cook the pasta according to the package directions. Drain, but do not rinse the pasta.
  2. While the pasta is cooking, prep the bell peppers and tomatoes. Combine the oil, vinegar, garlic, salt, and pepper in a large mixing bowl. When the pasta has been drained, add it to the mixing bowl and toss well. Add the peppers and tomatoes.
  3. Toss everything together to combine well. Taste the salad and add more salt and pepper, as needed. Serve immediately or refrigerate until ready to serve.
Pasta Salad with plenty of vegetables and a tangy garlicky dressing

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Bell Pepper Pasta Salad with a Tangy Garlic Dressing

Garlicky Pepper Pasta Salad

5 from 2 votes
Tender pasta and bell peppers come together in this simple, but oh so flavor-filled Garlicky Pepper Pasta Salad.
Pin Print Review
Prep Time: 10 mins
Cook Time: 8 mins
Total Time: 18 mins
Course: Main Course, Side Dish
Cuisine: American
Servings: 8 servings

Ingredients 

  • 8 ounce mini penne, elbow, or ditalini pasta
  • 3 bell peppers, any color, chopped into 1/2-inch pieces, about 4 cups
  • 2 cups grape tomatoes, halved
  • 1/3 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 6 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup fresh cilantro or Italian parsley, chopped
  • 3 green onions, sliced thin, about 1/4 cup

Instructions

  • Bring a large pot of water to a boil along with 1 tablespoon kosher salt. Cook the pasta according to the package directions. Drain, but do not rinse the pasta.
  • While the pasta is cooking, prep the bell peppers and tomatoes. Combine the oil, vinegar, garlic, salt, and pepper in a large mixing bowl. When the pasta has been drained, add it to the mixing bowl and toss well. Add the peppers and tomatoes.
  • Toss everything together to combine well. Taste the salad and add more salt and pepper, as needed. Serve immediately or refrigerate until ready to serve. Enjoy!

Nutrition

Calories: 200kcal · Carbohydrates: 15g · Protein: 4g · Fat: 10g · Saturated Fat: 1g · Sodium: 704mg · Potassium: 253mg · Fiber: 3g · Sugar: 4g · Vitamin A: 1926IU · Vitamin C: 63mg · Calcium: 18mg · Iron: 1mg
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Nihar Thakkar says

    Made this for lunch today. Everyone loved it! I didn’t have vinegar at home, so squeezed in some lemon juice instead. Thank you for this quick and simple recipe!5 stars