Cold pasta salad with peppers, corn and mozzarella
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Perfect for hot days, picnics, or even as a side dish with a barbecue, this pepper, corn, and mozzarella salad will be our best friend for summer meals! Like all pasta salads, you can completely adapt the toppings to suit the seasons and your preferences; for example, you can add tuna or surimi for an extra boost of protein :-)
Ingredients
2
Materials
- Cutting board
- Baking paper
- Colander
- Saucepan
- Salad bowl
- Fork
Preparation
Preparation30 min
Cook time8 min
To prepare the roasted peppers:
Using the oven: 25 minutes at 230°C (450°F).
Using an air fryer: 20 minutes at 200°C (400°F).
Then let them cool in a sealed freezer bag. Next, peel them and cut them into strips. Set aside.
Meanwhile, cook the pasta al dente in boiling salted water. Drain and rinse under cold water to stop the cooking process.
Transfer the pasta to a salad bowl and add the peppers, diced mozzarella, corn, pepper, dried rosemary and olive oil.
Mix well and taste. It might be a little low in salt because it has been rinsed, so add salt to taste.
The cold pasta salad with peppers, corn and mozzarella is ready!
FAQ ❓
How long does cold pasta salad keep in the refrigerator?
It will keep for 2 or 3 days in an airtight container or covered directly in the salad bowl with plastic wrap.
What type of pasta should I use for the cold salad?
We used farfalle, but you can also use short pasta shapes like fusilli, rigatoni, or penne.
Can I use raw bell peppers in the pasta salad?
Yes, of course. If you want them to be easier to digest, we recommend peeling them!
How can I make the bell peppers more flavorful?
You can marinate the bell peppers and use them to season the pasta salad. You'll find all the instructions by clicking here.
What can I use instead of peppers?
You can prepare this pasta salad with sun-dried tomatoes or zucchini, for example!
Cookware
oven
Attributes
Keep refrigerated
Zero waste
Questions
Photos of members who cooked this recipe
Comments
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