📝 About This Recipe
This vibrant pasta salad captures the essence of an Italian summer, featuring corkscrew fusilli that perfectly catches a zesty balsamic vinaigrette. The star of the show is the smoky, oven-roasted bell peppers, which provide a deep sweetness that contrasts beautifully with the milky, cool pearls of fresh mozzarella. It is a sophisticated yet comforting dish that elevates the humble pasta salad into a gourmet centerpiece, perfect for alfresco dining or a refined potluck.
🥗 Ingredients
The Pasta Base
- 1 pound Fusilli pasta (dried, high-quality semolina)
- 2 tablespoons Kosher salt (for the pasta water)
The Roasted Vegetables
- 2 large Red bell peppers (seeded and sliced into 1-inch strips)
- 1 large Yellow bell peppers (seeded and sliced into 1-inch strips)
- 2 tablespoons Extra virgin olive oil (for roasting)
- 3 pieces Garlic cloves (smashed and peeled)
The Vinaigrette
- 1/2 cup Extra virgin olive oil (cold-pressed preferred)
- 3 tablespoons Balsamic vinegar (of Modena)
- 1 teaspoon Dijon mustard (to emulsify)
- 1/2 teaspoon Dried oregano
- 1/2 teaspoon Black pepper (freshly cracked)
The Mix-ins & Garnish
- 8 ounces Fresh mozzarella pearls (drained (ciliegine size))
- 1/3 cup Kalamata olives (pitted and halved)
- 1/2 cup Fresh basil leaves (torn or chiffonade)
- 2 tablespoons Toasted pine nuts (optional, for crunch)
- 1/4 teaspoon Red pepper flakes (optional, for heat)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
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2
Toss the sliced red and yellow bell peppers and the smashed garlic cloves with 2 tablespoons of olive oil and a pinch of salt on the prepared baking sheet.
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3
Roast the peppers for 20-25 minutes, tossing halfway through, until the edges are charred and the skins are blistered and tender.
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4
While the peppers roast, bring a large pot of water to a rolling boil. Add the 2 tablespoons of kosher salt—it should taste like the sea.
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5
Add the fusilli to the boiling water and cook according to package directions, but aim for 'al dente'—usually about 10-12 minutes. You want the pasta to have a slight bite.
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6
In a small jar or bowl, whisk together the 1/2 cup olive oil, balsamic vinegar, Dijon mustard, dried oregano, and cracked black pepper until fully emulsified.
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7
Once the peppers are done, remove them from the oven. Discard the roasted garlic cloves or mash them into the dressing for extra depth.
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8
Drain the pasta and rinse briefly under lukewarm water to stop the cooking process and remove excess starch. Do not rinse until completely cold; slightly warm pasta absorbs the dressing better.
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9
Transfer the pasta to a large mixing bowl. Pour half of the dressing over the warm pasta and toss gently to coat.
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10
Add the roasted peppers (and any flavorful oil from the pan), mozzarella pearls, and halved Kalamata olives to the bowl.
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11
Drizzle the remaining dressing over the mixture and toss again until every spiral is glistening.
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12
Just before serving, fold in the fresh basil and toasted pine nuts. This keeps the basil from bruising and the nuts from getting soft.
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13
Taste and adjust seasoning with an extra pinch of salt or a squeeze of lemon juice if needed. Serve at room temperature for the best flavor profile.
💡 Chef's Tips
Always cook your pasta in heavily salted water; it’s the only chance you have to season the pasta itself. If you're short on time, high-quality jarred roasted red peppers can be substituted, though you'll miss the fresh char. Wait until the pasta has cooled slightly before adding the mozzarella to prevent the cheese from melting and becoming stringy. For the best basil flavor, tear the leaves by hand rather than cutting them with a knife to prevent oxidation (browning). Make this a day ahead if needed, but reserve the basil and half the dressing to add right before serving as the pasta will soak up the liquid.
🍽️ Serving Suggestions
Pair with a crisp, chilled Pinot Grigio or a dry Rosé to complement the acidity of the balsamic. Serve alongside grilled lemon-herb chicken or garlic butter shrimp for a complete meal. Accompany with a side of crusty ciabatta bread to soak up the leftover vinaigrette at the bottom of the bowl. Finish the meal with a light lemon sorbet to cleanse the palate after the rich mozzarella and olives.