Ultimate Summer Pasta Salad with Roasted Peppers and Burrata

Ingredients

• 12 oz short pasta, such as fusilli or farfalle
• 3 red bell peppers (halved, seeded, and cut into strips)
• 1 yellow bell pepper (halved, seeded, and cut into strips)
• 3 tbsp olive oil (divided)
• 3 cloves garlic (thinly sliced or minced)
• 1.5 cups cherry tomatoes (halved)
• 0.5 cup fresh basil (torn, plus more for serving)
• 2 tbsp balsamic vinegar
• 1 tbsp lemon juice (freshly squeezed)
• 8 oz burrata (torn or spooned into pieces)
• 0.25 cup Parmesan cheese (finely grated)
• salt (to taste, plus generously for the pasta water)
• black pepper (freshly ground, to taste)

Steps

1. 1

   Preheat the oven to 425°F (220°C). Arrange the red and yellow pepper strips on a large rimmed baking sheet.

2. 2

   Add the sliced garlic and 2 tablespoons of the olive oil to the peppers. Season with salt and black pepper, then toss until the vegetables are evenly coated.

3. 3

   Roast the peppers for 20–25 minutes, turning once, until softened, lightly charred at the edges, and fragrant. Remove them from the oven and let them cool slightly.

4. 4

   While the peppers roast, bring a large pot of generously salted water to a boil. Add the pasta and cook according to the package directions until al dente.

5. 5

   Reserve about 1/2 cup of the pasta cooking water, then drain the pasta thoroughly. Transfer it to a large serving bowl while still warm.

6. 6

   Add the roasted peppers, garlic, and cherry tomatoes to the warm pasta. Toss gently to distribute the vegetables without breaking them up.

7. 7

   Whisk together the remaining olive oil, balsamic vinegar, and lemon juice. Pour the dressing over the pasta salad and toss until glossy and evenly coated, adding a splash of reserved pasta water if it seems dry.

8. 8

   Add the basil and grated Parmesan. Toss once more, then taste and adjust the salt and black pepper.

9. 9

   Spoon the burrata over the top just before serving. Finish with extra basil, a drizzle of olive oil, and additional black pepper. Serve warm, at room temperature, or lightly chilled.

Notes

The source description identifies roasted peppers, burrata, and pasta salad but does not provide the complete recipe, quantities, or instructions. The ingredient amounts and method are therefore culinary estimates reconstructed from the available description. For the creamiest texture, do not toss the burrata into very hot pasta; add it at the end.

Nutrition per serving

• main
• pasta
• pasta salad
• summer
• Italian-inspired
• vegetarian
• roasted
• make-ahead