Peppers And Pasta Salad Recipe

Name: Peppers And Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 g penne pasta; 5 tbsp sunflower oil; 50 g pumpkin seeds; 5 tbsp white wine vinegar; 1 tbsp sugar; 1 None shallot, finely diced; 1/2 bunch oregano, chopped; 400 g red pointed pepper, sliced; 1 tin sweetcorn, drained; 150 g pickled chilli peppers; 1/2 tsp cayenne pepper

Servings: persons

400 g penne pasta
5 tbsp sunflower oil
50 g pumpkin seeds
5 tbsp white wine vinegar
1 tbsp sugar
1 None shallot, finely diced
1/2 bunch oregano, chopped
400 g red pointed pepper, sliced
1 tin sweetcorn, drained
150 g pickled chilli peppers
1/2 tsp cayenne pepper

1
Cook the pasta according to box instructions then drain and set aside, saving about 1/2 cup of the water. Heat 1 tbsp oil in a pan and saute the pumpkin seeds for a couple of minutes then set aside.
2
For the vinaigrette, whisk the vinegar and sugar together. Slowly add 5 tbsp oil while whisking to emulsify, then stir in the shallots and oregano. Season with salt and pepper to taste.
3
Mix the reserved pasta water with the peppers, corn, vinaigrette, pumpkin seeds and pasta. Season with salt and pepper to taste and sprinkle with cayenne pepper for an added kick.

660

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 400 g penne pasta, 5 tbsp sunflower oil, 50 g pumpkin seeds, 5 tbsp white wine vinegar, and more.

Yes, Peppers And Pasta Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Peppers And Pasta Salad

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