How many servings does this recipe make?

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

What ingredients do I need for Roasted Red Pepper Salad?

You need 9 ingredients. The key ingredients include: 2 cups roasted red peppers cut into 1-inch pieces, 2 cups finely diced celery, 2 cups zucchini, cut into 1/2-inch cubes, parboiled for 1 minute, 2 cups freshly cooked or thawed frozen corn kernels, and more.

Is Roasted Red Pepper Salad suitable as salads?

Yes, Roasted Red Pepper Salad falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Roasted Red Pepper Salad?

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

Roasted Red Pepper Salad Recipe

Name: Roasted Red Pepper Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups roasted red peppers cut into 1-inch pieces; 2 cups finely diced celery; 2 cups zucchini, cut into 1/2-inch cubes, parboiled for 1 minute; 2 cups freshly cooked or thawed frozen corn kernels; 2 cloves parboiled garlic, minced; 1/2 cup mayonnaise, low fat or not; Lemon juice to taste; Dijon mustard to taste; Salt and freshly ground black pepper to taste

Fresh, crisp and full of flavor — this Roasted Red Pepper Salad is a must-try. Made with red peppers, celery, zucchini and freshly cooked. Easy step-by-…

This Roasted Red Pepper Salad relies on simple, everyday ingredients such as finely diced celery, parboiled garlic, minced, mayonnaise, low fat or not and lemon juice to taste. It comes together quickly and makes 4 servings, at about 386 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

Servings: persons

2 cups roasted red peppers cut into 1-inch pieces
2 cups finely diced celery
2 cups zucchini, cut into 1/2-inch cubes, parboiled for 1 minute
2 cups freshly cooked or thawed frozen corn kernels
2 cloves parboiled garlic, minced
1/2 cup mayonnaise, low fat or not
Lemon juice to taste
Dijon mustard to taste
Salt and freshly ground black pepper to taste

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
386 kcal
Category
Salads

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