Penne Pasta Salad With Roasted Red Peppers and Fresh Basil
220 mins (prep 40, cooking 180)
10 ingredients
4-6 servings
Celebrate the late summer harvest of red peppers with this simple and light pasta salad. You can easily substitute roasted peppers from a jar. This recipe is from an obscure little cookbook with fabulous recipes called “Canada Cooks Pasta”. I have a propensity for lemon and increase the amount of zest and juice. As a matter of fact, I increase the feta and basil as well! This is a great brunch, pot luck or buffet salad! Note: Whether you use fresh peppers or jarred, ensure you dry them really don't want a pink salad!

Categories:  salad , side-dish , pasta,-rice-and-grains , <-4-hours , pasta , brunch , penne , time-to-make , holiday , european , easy , number-of-servings , inexpensive , vegetable ,
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Serving Size (203.18 g)
Servings 4
Amount per Serving
Calories 544.94 Calories from Fat 415.62
% Daily Value *
Total Fat 46.18g 284.16%
Saturated Fat 15.17g 303.33%
Trans Fat 0.23g %
Cholesterol 64.07mg 85.43%
Sodium 1092.45mg 182.07%
Total Carbohydrate 21.37g 28.49%
Dietary Fiber 3.06 g 48.99%
Sugars 4.47 g %
Protein 14.52g 116.17%
Vitamin A 239.27IU% Vitamin C 0.0mg%
Calcium 380.93mg% Iron 1.44mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
roasted red peppers, fresh lemon juice, grated lemon rind, fresh ground black pepper, fresh basil