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Grilled Red Pepper and Bow-tie Pasta Salad


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Rate this recipe 4.4/5 (7 Votes)


  • 1 red bell pepper, seeded and cut lengthwise into quarters
  • 2 teaspoons olive oil
  • Salt and freshly ground black pepper
  • 6 tablespoons mayonnaise
  • 2 tablespoons finely chopped fresh chives
  • 1 tablespoon balsamic vinegar
  • 4 cups cooked bow-tie pasta (4 ounces dry pasta)
  • 3/4 cup frozen peas, thawed
  • 1 cup grated Cheddar cheese (4 ounces)
  • 1/2 cup pitted kalamata olives, sliced


Adapted from


Step 1

In a small bowl, toss the bell peppers with the olive oil and season with salt and pepper.
Preheat the grill to medium-high heat.

Arrange the bell peppers in a grill basket. Transfer the basket to the grill. Close the cover and cook until the bell peppers are tender and slightly charred, 2 to 3 minutes per side. Cool completely, then cut into 1/4-inch-thick strips.

In a small bowl, whisk together the mayonnaise, chives, vinegar and salt and pepper to taste.

In a large bowl, combine the pasta, peas, Cheddar cheese, bell peppers and olives. Add the mayonnaise dressing and toss well to coat. Taste and adjust the seasonings, if necessary, before serving.


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