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Sweet Pepper Pesto Pasta

What’s a family gathering or potluck without at least one pasta salad? This one's great freshly made or for several days after. We like it warm or cold. —Karen Hentges, Bakersfield, California
  • Total Time
    Prep: 20 min. Bake: 15 min.
  • Makes
    8 servings


  • 20 miniature sweet peppers, seeded and cut into rings
  • 2 teaspoons olive oil
  • 1/2 teaspoon garlic powder
  • 4-1/2 cups uncooked bow tie pasta
  • 1 cup prepared pesto
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/3 cup grated Parmesan cheese


  • Preheat oven to 350°. Toss peppers with oil and garlic powder; spread evenly in a greased 15x10x1-in. pan. Roast until tender, 10-15 minutes. Cool slightly.
  • Cook pasta according to package directions. Drain; rinse with cold water and drain. Place in a large bowl.
  • Stir in pesto, olives and peppers. Refrigerate, covered, until serving. Sprinkle with cheese.
Nutrition Facts
1 cup: 308 calories, 14g fat (3g saturated fat), 3mg cholesterol, 493mg sodium, 37g carbohydrate (3g sugars, 3g fiber), 9g protein.

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