Roasted Red Pepper & Bow Tie Pasta Salad


  • 1 pound bow tie pasta, cooked, drained, and chilled
  • 6 ozs. kalamata olives, quartered
  • 8 ozs. roasted red bell peppers, peeled, seeded, and diced
  • 4 ozs. red onion, finely diced
  • 1/2 cup olive oil
  • 2 ozs. REGINA White Wine Vinegar
  • 2 tsps. cracked black pepper
  • 1 ounce fresh parsley, chopped
  • 1 teaspoon red pepper flakes
  • to taste kosher salt


Put pasta in a stainless steel bowl, add olives (can substitute with artichoke hearts), red onion, red bell pepper and toss gently. In a separate bowl, combine oil and vinegar. Add black pepper, parsley, pepper flakes and salt, and whisk vigorously. Toss dressing gently with pasta mixture, cover with plastic wrap and refrigerate for at least 2 hours. Prior to serving, adjust seasoning with salt and pepper if needed.

Serves 4-6.
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