Roasted Pepper Pasta Saladback to main
Cook once, eat twice – this paprika pasta salad is ready in no time and tastes great for dinner and even the next day – simple, quick and perfect for on the go, no matter where your day takes you.
Tip: If you have a histamine intolerance, I recommend using apple cider vinegar instead of balsamic vinegar.
First place the pepper halves on a baking tray and roast them in the oven at 180 degrees Celsius for about 20 minutes until they are nice and soft and lightly browned.
While the peppers are in the oven, prepare the pasta according to the instructions on the package.
Once the roasted peppers are ready, cut them into strips and add them to the cooked pasta. Also add a thinly sliced onion to give the salad a nice spice.
For the dressing, combine maple syrup, dried oregano, a pinch of salt, garlic powder, balsamic vinegar (or apple cider vinegar if you are histamine intolerant) and good quality olive oil in a small bowl. Pour the dressing over the pasta.
For the finishing touch, chop fresh mozzarella and basil and sprinkle generously over the salad.