Pasta salads have always been one of my favorite dishes to make because they’re so versatile and somehow taste even better after they’ve had a chance to sit for a bit. I love serving this Burrata and Roasted Pepper Pasta Salad when I want something that feels a little special without requiring much effort. The creamy, soft burrata paired with the sweet bell peppers, the toasted pine nuts, Kalamata olives, and more, plus the umami-packed dressing, makes every bite feel restaurant-worthy, and it always disappears at barbecues and family dinners. You’re going to love this one!
Why You Will Love This
- It’s colorful and beautiful enough to steal the spotlight on any table.
- It pairs beautifully with grilled chicken, steak, seafood, or vegetables.
- Every bite has the perfect balance of creamy, tangy, savory, and slightly sweet flavors.
- I mean, the burrata!! The creamy burrata adds a rich, luxurious contrast to the tangy dressing.
- You can customize this delicious pasta salad left and right! See below for tons of ideas!
Ingredients You Will Need
- Bell Peppers: Roasted until sweet and smoky, they add vibrant color and tender texture. I also love to use these Oven Roasted Peppers.
- Extra Virgin Olive Oil: Helps the peppers caramelize and enhances their natural flavor. It’s also used in the dressing!
- Farfalle pasta: I love farfalle pasta because it holds the dressing and ingredients in every bite. You can use any short cut pasta though.
- Cherry Tomatoes: Juicy, sweet tomatoes that add freshness and a pop of color.
- Red Onion: Thinly sliced for a crisp bite and mild, peppery flavor.
- Kalamata Olives: Briny, savory olives that bring a Mediterranean touch.
- Pine Nuts: Buttery, toasted nuts that add crunch and a subtle nutty flavor. You can also use walnuts or cashews.
- Basil Leaves: Fragrant basil brightens the salad with fresh, aromatic notes. You can add other fresh herbs if you want to.
- Burrata Cheese: My favorite part! Creamy Italian cheese with a rich, soft center that makes the salad extra indulgent.
- Balsamic Glaze: A sweet, tangy finishing drizzle that ties all the flavors together.
- Balsamic Vinegar: Adds tangy sweetness to the dressing and balances the richness of the burrata.
- Fresh Garlic: Fresh minced garlic provides bold, savory flavor when finely minced.
- Capers: Briny little buds that add salty, tangy bursts throughout the dressing.
- Honey: A touch of sweetness to balance the acidity of the vinegar. You can also use maple syrup.
- Salt: Brings it all together and balances the acidity, sweetness, and brininess.
Kitchen Tools You Will Need
- Large Sheet Pan
- Parchment Paper
- Cutting Board
- Sharp Knife
- Large Pot
- Colander
- Large Bowl
- Small Bowl
- Wooden Spoon
Tips for the best Roasted Pepper Pasta Salad
- Pasta absorbs dressing as it sits, so a little extra drizzle before serving will freshen it up.
- Cook the farfalle just until al dente so it holds its shape and doesn’t become mushy when mixed with the other ingredients.
How to Make This Roasted Pepper Pasta Salad
- Preheat the oven. Place the bell peppers on a sheet pan, drizzle with olive oil, and flip halfway through roasting until blistered and charred. Allow the bell peppers to rest before peeling the skin off of the peppers, slicing them in half, removing the stem and seeds, and then cutting into thin strips.
- Bring a pot of salted water to a boil, add in the pasta, and cook until al dente. Drain the hot pasta and rinse under cold water. Add the pasta to a large mixing bowl.
- In a small bowl, whisk together the ingredients for the dressing.
- To the bowl with the cooked pasta, add the cherry tomatoes, red onion, olives, pine nuts, and basil along with the strips of bell pepper. Pour the dressing over top and toss until well coated.
- Break the burrata into pieces and arrange them on top of the pasta salad. Drizzle everything with balsamic reduction and garnish.
How to Modify
- Use any variations of sweet peppers. I love the combo of red peppers, orange peppers, and yellow peppers, but mix it up however you want to.
- Try any short cut pasta, like rotini, penne, or fusilli pasta.
- Add your favorite protein like chicken, shrimp, chickpeas, salami, or tofu.
- Replace burrata with fresh mozzarella pearls, crumbled feta cheese, goat cheese, or shaved Parmesan.
- Swap the fresh tomatoes for sun-dried tomatoes and add artichoke hearts for a Mediterranean spin.
- Add some spice with red pepper flakes or a bit of chili oil.
Dietary Customizations
- Gluten-Free: This salad would be delicious with your favorite gluten-free pasta like Banza or Jovial.
- Dairy-Free: Omit the burrata or use dairy-free feta or Parmesan as an alternative.
- Nut-Free: Swap the pine nuts for sunflower seeds or pumpkin seeds to keep the salty crunch.
- Vegan: Use maple syrup or agave syrup in the dressing instead of the honey.
Serving Suggestions
This really is the best pasta salad to serve with a skewer. Here are some of my favorites: Asian Grilled Salmon Skewers, Greek Chicken Skewers, Miso Honey Pork Tenderloin Skewers, or Shrimp, Zucchini and Asparage Skewers.
If burgers are more your style, try Pulled Pork Burgers, Hawaiian Chicken Burger, Air Fryer Turkey Burger, or Loaded Hamburgers With Special Sauce.
Common Questions
Absolutely! Jarred roasted red peppers are a convenient shortcut and work well in this recipe. Drain them well, and pat dry before adding to prevent the salad from becoming watery. You can also make this Oven Roasted Peppers recipe as a great option.
Store leftovers in an airtight container for up to 3-4 days. The pasta may absorb some of the dressing, so add a drizzle of olive oil or balsamic vinegar before serving.
Of course! A herby lemon vinaigrette, pesto dressing, or Italian-style dressing would all pair beautifully with the roasted peppers and burrata.
Yes! This delicious salad is a great make-ahead dish on meal prep day. Prepare it up to a day in advance, but add the burrata, fresh basil, and the drizzle of balsamic glaze just before serving for the best texture and flavor.
More Salads You Will Love
- Chicken, Sun-dried Tomato and Balsamic Pasta Salad
- Farro, Arugula, Salami, and Almond Salad
- Asian Noodle Salad with Peanut Dressing
- Tomato, Peach, and Burrata Salad
- Asian Cucumber Salad
If you make this Roasted Pepper Pasta Salad, let me know in the comments section below. I would love to hear what you think, or take a photo and tag me (@everylastbite_) on Instagram. I love seeing your photos!
Burrata and Roasted Pepper Pasta Salad
Ingredients
- 3 bell peppers one red, one yellow and one orange
- 1 tbsp extra virgin olive oil
- 8 oz farfalle pasta
- 10 oz halved cherry tomatoes
- ½ red onion very thinly sliced into pieces 1 inch long
- ⅔ cup halved kalamata olives
- 1/3 cup toasted pine nuts
- 1 cup shredded basil leaves
- 1 large burrata
- Balsamic glaze/reduction
Dressing
- ¼ cup extra virgin olive oil
- ¼ cup aged balsamic vinegar
- 2 cloves garlic minced
- 2 tbsp finely chopped capers
- 1 tsp honey
- ½ tsp salt
Instructions
- Preheat the oven to 400 Degrees Fahrenheit
- Place the bell peppers on a sheet pan, drizzle with 1 tbsp olive oil and roast for 35 minutes, flipping halfway through until they are blistered and slightly charred on all sides. Allow the bell peppers to rest on the counter for 10 minutes before peeling the skin off of the peppers, slicing them in half, removing the stem and seeds and then cutting the peppers into thin strips.
- Bring a pot of salted water to a boil, add in the farfalle pasta and cook according to package instructions until al dente. Drain the cooked pasta and rinse until cold water. Add the pasta to a large salad bowl
- In a small bowl whisk together the ingredients for the dressing.
- To the bowl with the pasta add the cherry tomatoes, red onion, olives, pine nuts and basil along with the strips of bell pepper. Pour the dressing overtop and toss until well coated.
- Break the burrata into 5-6 pieces and arrange them on top of the pasta salad. Drizzle everything with balsamic reduction and garnish with additional chopped basil and pine nuts
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried This Recipe?
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