Roasted Pepper Pasta Salad is one of my favorite ways to turn grilled peppers into something hearty and satisfying. I love grilling in the warmer months: whether it’s eggplants, halloumi, or corn on-the-cob and peppers always make it onto the grill. Their skins char, their flesh softens, and they take on that deep, smoky sweetness that works beautifully in this pasta salad.
Blended into a creamy ricotta sauce and tossed with pasta, tender leaves, and crispy chorizo, this dish is great served warm or cold. It’s easy, bold in flavor, and just right for BBQs, easy dinners, or packing up for lunch.
What you’ll love about this recipe
- Smoky, sweet, and creamy: Roasted kapia or bell peppers get blended into a dreamy ricotta sauce and then the crispy chorizo. These are some serious layers!
- Works warm or cold: Serve it fresh off the stove or as a chilled pasta salad, perfect for summer picnics.
- Easy to flex: Swap the leaves, skip the meat, stir in chili: it’s super flexible.
- Meal prep friendly: Holds up well in the fridge: hello, leftovers you’ll actually look forward to.
- Balanced & satisfying. Carbs, greens, protein, and big bold flavor all in one bowl.
Ingredients you’ll need
Here’s what you’ll need to make this flavor-packed roasted pepper pasta salad:
- Pasta – I used conchiglie, but I love short shapes like fusilli, rigatoni or orecchiette here. They catch all that smoky-silky sauce.
- Roasted red peppers – Kapia or bell peppers work well. Grill, roast or char them for max flavor.
- Ricotta – Blends into the dreamiest creamy sauce.
- Chorizo – Crisped up into salty little flavor bites.
- Salad leaves – Baby greens add freshness. Or swap in sauteed spinach.
- Sundried tomatoes & olives – Hello, Mediterranean moment.
- Basil & pine nuts – For that final flourish and bite.
Watch how to make roast peppers pasta salad
How to make roasted pepper pasta salad (step-by-step)
Time needed: 45 minutes
Smoky roasted peppers, creamy ricotta sauce, crispy chorizo, with a Mediterranean vibe, make this Roasted Pepper Pasta Salad the perfect summer-ready meal. Delicious hot or cold!
- Roast the peppers
Roast the peppers whole (yes, stem and all!) on the BBQ, gas ring or in the oven at high heat until blistered and blackened (15–20 minutes, turning halfway).
- Cook the pasta
While the peppers are roasting, cook the pasta according to pack instructions in well-salted water, drain and toss with a little olive oil to stop clumping.
- Steam & peel the peppers
Pop the hot peppers in a covered bowl to steam, then peel off the skins and remove seeds and cores.
- Make the sauce
Blitz roasted pepper flesh with garlic, ricotta, olive oil, salt and pepper until silky.
- Crisp the chorizo & chop sundried tomatoes
Crisp the chorizo in a dry pan for just a few minutes until golden, then drain on kitchen paper. Slice the sundried tomatoes in small pieces.
- Assemble the salad
Toss the pasta with the roasted pepper sauce. Stir in sundried tomatoes, olives and salad leaves. Top with chorizo, basil, and toasted pine nuts.
Pro Tips
- BBQ bonus: Grill your peppers while you grill other dinner things, it’s the perfect multitask.
- Char the peppers well : they get soft and make a creamy sauce this way, plus it’s so much easier to peel the blistered skin off.
- Salt your pasta water well (1 tablespoon of salt to one liter of water): it’s your only chance to season it properly.
- Picnic-perfect: This pasta salad gets even better after a little fridge time and holds up beautifully in a lunchbox. Ideal for packed lunches, beach days, or garden parties.
- Make ahead: Roast the peppers and blend the sauce in advance and just boil the pasta fresh. But you can also cook the pasta, coat it well with olive oil and keep everything in the fridge until ready to assemble.
Nutritional benefits
Of course the abundance of vegetables and herbs makes this dish such a wholesome nourishing option. But for me, the hero here is that cooled pasta (especially if you happen to refrigerate it overnight) because its resistant starch content increases and acts more like a fiber. Feed those friendly gut bacteria happy!
Servings
This recipe yields 4 portions, enough for a small family.
What to serve with grilled pepper pasta salad
- I like to serve it at BBQ’s with my grilled chicken supreme or these gorgeous harissa chicken kebabs.
- Or you can serve it with a big summery and fresh tomato salad.
- And if you have extra sauce, mop it up with some crispy focaccia bread or even sourdough bread.
- A glass of chilled white or rosé wine wouldn’t hurt, either.
variations and substitutions
- Flex it VEGETARIAN: Skip the chorizo or swap for crispy toasted chickpeas (like in my chickpea halloumi salad) or smoked paprika toasted nuts!
- VEGAN: skip the chorizo and cheese.
- Have fun with different pasta shapes, best to use short ones though
- Leaf swap: Use arugula, baby spinach, or leave the greens out entirely.
- Spice it up. Add chili flakes or fresh red chili to the pepper sauce.
- Make it hot. I often sauté some spinach and mix with the roast pepper sauce to make a fantastic warm pasta dinner too.
- Different cheese? Soft goat cheese or crème fraîche also work well in the sauce. And you can totally grate or shave a little Parmesan in too.
One Last Bite…
This roasted pepper pasta salad is everything I crave in a summer pasta: smoky, creamy, salty, and endlessly adaptable. Whether you’re BBQing with friends, meal prepping for the week, or just want a pasta dish that brings the sunshine — this one’s a keeper. Let me know if you try it! I’d love to see your version.
- If you make my recipe, take a snapshot for your Instagram
- Post and tag me @candyflossiecooks😉🤗!
- Don’t forget to rate my recipe! It will make my day!
recipe FAQ
Absolutely: just skip the chorizo or sub in a veggie protein.
3-4 days in the fridge, sealed in a container. Great for lunches!
Maybe before adding ricotta though. Freeze it in portions and defrost overnight in the fridge.
Yes, you want a smooth sauce. But don’t worry if a little charred skin is left, it adds more smoky flavor.
Short shapes like fusilli, penne, or shells (like conchiglie) that catch the sauce are ideal.
Yes, if you do, you need at least 200 g of drained roast peppers.
Roasted Pepper Pasta Salad
Equipment
- Large pot (for boiling pasta)
- Baking tray or grill (for roasting peppers)
- Mixing bowl with lid or tub (for steaming peppers)
- Frying pan (for crisping chorizo)
- Blender or food processor (for making the sauce)
- Chopping board + knife
- Large mixing bowl (for tossing the salad)
- Spatula or salad servers
Ingredients
- 250 g pasta short shapes like fusilli or rigatoni
- 4 kapia or bell peppers whole, for roasting
- 100 g salad leaves baby spinach, rocket, or mixed leaves
- 100 g chorizo diced
- 150 g ricotta
- 1 garlic clove
- 3 tbsp olive oil divided (2 tbsp for the sauce, 1 tbsp for pasta)
- 1 tsp salt & pepper to taste
- 100 g pitted olives
- 100 g sundried tomatoes drained and sliced
- 1 handful fresh basil leaves torn
- 2 –3 tbsp toasted pine nuts optional, for topping
Instructions
Roast the peppers
- Roast the peppers whole on a BBQ, gas flame, or in a hot oven (220°C/430°F) for 15–20 minutes until blackened and blistered.
Cook the pasta
- Cook the pasta in salted boiling water (1 tbsp salt per liter) for 12–15 minutes, or according to package instructions. Drain and toss with 1 tbsp olive oil to prevent sticking. If making ahead, cover and refrigerate overnight.
Steam and peel peppers
- Transfer hot peppers to a covered bowl or tub to steam for 5–10 minutes. Once cool enough to handle, peel off skins and remove cores and seeds.
Crisp chorizo & chop sundried tomatoes
- In a dry pan over medium heat, crisp the diced chorizo for 3–5 minutes. Drain on kitchen paper and set aside. Slice the sundried tomatoes in smaller pieces.
Make the sauce
- In a blender or food processor, combine the roasted pepper flesh, ricotta, garlic, 2 tbsp olive oil, and a good pinch of salt and pepper. Blend until smooth and creamy.
Assemble the salad & serve
- Toss the pasta with the roasted pepper sauce until coated. Add olives, sundried tomatoes, and salad leaves. Mix well.
- Top with crispy chorizo, toasted pine nuts (if using), and fresh basil.
- Serve warm or chilled. Enjoy!
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