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Elevate your summer with this Roasted Red Pepper Pasta Salad. Creamy dressing, fresh mozzarella, black olives, and peppery arugula make a vibrant, easy side.
The summer season is definitely upon us and you know what that means. … BBQ’s, picnics and HOT summer days coming our way! I for one like to enjoy fun in the sun and that’s why I love quick and simple dishes at meal time, like this Roasted Red Pepper Pasta Salad.
This isn’t your ordinary pasta salad. What makes it extraordinary? The dressing. This pasta is tossed in a roasted red pepper puree that’s been transformed into the creamiest, most flavorful dressing you’ve ever tasted. Mixed with sliced black olives, the cutest mini mozzarella pearls, and my newest favorite addition, a handful of fresh, peppery arugula, it’s a vibrant, easy-to-make dish that tastes as good as it looks.
The “secret” Dressing Upgrade
I’m currently obsessed with this dressing—I could literally smother it on everything! It’s always amazing to me how much you can do with just a few basic ingredients.
The original version of this recipe from 2018 was a simple, vibrant blend of roasted red peppers, olive oil, white balsamic, and fresh herbs. But recently, I found a way to take the flavor and texture to a whole new level.
Now, I use a Good Seasons Italian dressing packet as the base, following the package instructions but still adding those essential fresh extras: garlic, shallots, honey, and plenty of fresh parsley and basil. The real game-changer? Adding a few tablespoons of mayonnaise. It makes the dressing luxuriously creamy and rounds out the zesty herbs perfectly.
Just whirl it all in a mini chopper or blender for less than a minute and Voila! You have a creamy red pepper sauce that works as a dressing or a fantastic marinade.
To finish the “2026 upgrade,” I’ve also started tossing in a handful of peppery arugula. It wasn’t in my original 2018 recipe, but it adds a fresh, sophisticated bite that perfectly balances the creamy sauce, fresh mozzarella, and olives. Impressive, right? I think so!
INSERT “Oohs and Ahhs” here 🙂
Yes, yes I know… brilliant!
Ha, ha just kidding! But seriously, you need to try this at least once. I’ve already received a few comments and messages on how delicious this was so GIVE it a try! And of course, tag me if you do.
I absolutely LOVE it when I hear from you guys.
The original Roasted Red Pepper Pasta Salad
If you love roasted red peppers like me you might also want to check out my original recipe for Roasted Red Pepper Marinade and my recipe for Chicken with Roasted Red Pepper Mascarpone Sauce .
OR
If you LOVE stove less meals checkout this round up on meals you can make without heating up your kitchen!
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Pasta Salad with Roasted Red Pepper Dressing
Ingredients
- 12 oz Jar Roasted Red Peppers
- 1 packet Good Seasons Italian Dressing
- 1/2 cup olive oil
- 1 clove garlic
- 1 shallot
- 1/4 cup White Balsamic Vinegar
- 1/3 cup fresh parsley stems removed
- 1/3 cup Fresh Basil
- 6 oz black olives
- 12 oz Mozzarella Balls
- 2 Tbsp honey Optional
- 2 Tbsp Mayonnaise
- 1 Cup Arugula add right before serving
- 1 lb Pasta
Instructions
- Blend together the roasted peppers with salad dressing packet, oil, garlic, shallot, vinegar, parsley, basil, honey, mayonnaise and salt &pepper to taste,
- Cook pasta according to package directions. Drain. Let cool with a few Tblsp. Olive oil mixed in to prevent sticking. Mix in roasted pepper sauce. Add olives and mozzarella. Rough chop arugula and add to pasta salad right before serving. Refrigerate over night. Serve cold. YUM!