An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (5)
Roasted Pepper Pasta Salad
NUTRITION · PER SERVING100M COOK
CAL 21%·PRO 18%
CARBS 20G20% OF CAL
3G FIBER12G OTHER6G TOTAL SUGAR
FAT 33G72% OF CAL
9G SAT24G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful pasta salad with sweet roasted bell peppers, pancetta, mozzarella, and a balsamic vinaigrette. Light yet satisfying as a side dish or light main.
sideitaliansaladpastapork🍳 skillet
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 cups cooked short pasta cooled (approximately 1½-1¾ cups/ 143 - 166 grams dry)
- 2 large bell peppers (roasted and cut into strips**)
- 1 cup cut up pancetta or bacon
- 1-2 small fresh mozzarella balls cut into cubes
- 1 clove garlic minced
- ¼ teaspoon salt
- ¼ cup olive oil
- ½ teaspoon oregano
- 3 tablespoons balsamic vinegar
At a glance
PER SERVING · TIME 100M
CAL 21%·PRO 18%
CARBS 20G20% OF CAL
3G FIBER12G OTHER6G TOTAL SUGAR
FAT 33G72% OF CAL
9G SAT24G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 939mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 32mg
- Calcium
- 35mg
- Iron
- 0.95mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 939MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.