Ingredients
Equipment
Method
- Start by preheating your oven to 400 degrees F. This temperature is perfect for roasting the mini bell peppers. You want them to caramelize and develop a lovely char.
- Next, cut the mini bell peppers in half lengthwise. Be sure to remove the stem and seeds, as they can be tough. You’ll want to place these halved peppers on a large baking sheet.
- Drizzle the pepper halves with olive oil and season generously with kosher salt and black pepper. This step ensures that they roast beautifully and absorb those savory flavors.
- Roast the peppers in the oven for about 15 minutes, or until they are charred and fragrant. Keep an eye on them to get the perfect color. Once done, let them cool to room temperature.
- While the peppers are roasting, bring a large pot of salted water to a boil. Add the campanelle pasta and cook according to the package instructions until al dente. This usually takes around 8 to 10 minutes.
- Once cooked, drain the pasta and rinse it under cold water. This stops the cooking process and helps to cool it down, making it perfect for the salad.
- Now, roughly chop those roasted peppers. Their sweet, smoky flavor will be a fantastic addition to the pasta.
- In a large mixing bowl, combine the cooked pasta, chopped peppers, artichoke hearts, salami, mozzarella, olives, sun dried tomatoes, Parmesan cheese, basil, parsley, and red onion. This is where all the flavors come together!
- Next, prepare your Italian Dressing (store-bought or homemade) and pour it over the salad. Toss gently until everything is well coated, taking care not to break the mozzarella balls.
- Finally, taste the salad and adjust the seasoning with more salt or pepper if needed. For an extra touch, garnish with more Parmesan cheese and a sprinkle of fresh basil before serving. Enjoy!
Notes
Store leftover pasta salad in an airtight container in the fridge. It will keep well for up to three days.