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Roasted-Pepper Pasta Salad

This recipe contains rigatoni, extra-virgin olive oil, almonds, bell peppers, cloves garlic and more.
4 Servings - 30 min -
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Servings:4  | Calories:541 | Total Fat:24g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 24g
37 %
Sat Fat 3g
15 %
Total Carb 76g
25 %
Fiber 12g
48 %
Sugars 2g
Cholesterol 0mg
0 %
Sodium 491mg
20 %
Protein 10g
19 %
56% Rigatoni
27% Extra-virgin olive oil
11% Almonds
4% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


Kosher salt
12 ounces mezzi rigatoni or other short tube-shaped pasta
2 bell peppers (red and / or yellow), halved, stemmed and seeded
6 cloves garlic, unpeeled
1/4 cup almonds
1/3 cup extra-virgin olive oil
1 lemon
8 ounces bocconcini (small mozzarella balls)
1 bunch fresh basil, leaves torn
Freshly ground pepper

Directions : View recipe directions on
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