Roasted Sweet Pepper Pasta Salad with Herbs and Feta

Health score
9%
Roasted Sweet Pepper Pasta Salad with Herbs and Feta
30 min.
6
307kcal

Suggestions


Looking for a vibrant and delicious dish that’s perfect for any occasion? Look no further than this Roasted Sweet Pepper Pasta Salad with Herbs and Feta! Bursting with color and flavor, this salad combines the sweetness of roasted bell peppers and red onions with the satisfying texture of penne pasta. It’s a delightful side dish that can easily transform into a main course, making it versatile enough for lunch, dinner, or a picnic.

In just 30 minutes, you can whip up this refreshing salad that not only pleases the palate but also nourishes the body, clocking in at only 307 calories per serving. The addition of 70%-less-fat turkey pepperoni adds a savory touch, while the crumbly feta cheese and a zesty fat-free Italian dressing bring a creamy and tangy element that ties everything together beautifully. Fresh basil and mint elevate the dish with their aromatic qualities, making each bite a burst of flavor.

Whether you’re hosting a gathering or simply looking to enjoy a healthy meal, this Roasted Sweet Pepper Pasta Salad is sure to impress. Serve it immediately for a warm, comforting dish, or let it chill in the refrigerator for a couple of hours to enhance the flavors. Get ready to savor a delightful medley of tastes and textures that will leave everyone asking for seconds!

Ingredients

  • large bell pepper red yellow cut into 1-inch pieces
  • medium onion red cut into wedges ( 2 cups)
  • serving pam original flavor shopping list 
  • 10 ounces penne pasta uncooked
  • ounces turkey pepperoni sliced cut in half
  • ounces feta cheese 
  • 0.5 cup salad dressing fat-free italian
  • tablespoons basil fresh chopped
  • tablespoon mint leaves fresh chopped

Equipment

  • bowl
  • frying pan
  • oven

Directions

  1. Heat oven to 450°. Spray rectangular pan, 13x9x2 inches, with cooking spray.
  2. Place bell peppers and onion in single layer in pan. Spray vegetables with cooking spray.
  3. Bake uncovered 15 to 20 minutes or until vegetables are lightly browned and tender.
  4. Meanwhile, cook and drain pasta as directed on package. Rinse with cold water; drain.
  5. Toss bell peppers, onion, pasta and remaining ingredients in large bowl.
  6. Serve immediately, or refrigerate 1 to 2 hours.

Nutrition Facts

Calories307kcal
Protein16.75%
Fat25.47%
Carbs57.78%

Properties

Glycemic Index
27.67
Glycemic Load
14.67
Inflammation Score
-7
Nutrition Score
14.332173917605%

Flavonoids

Eriodictyol
0.26mg
Hesperetin
0.08mg
Apigenin
0.05mg
Luteolin
0.74mg
Isorhamnetin
0.92mg
Kaempferol
0.13mg
Myricetin
0.14mg
Quercetin
4.37mg

Nutrients percent of daily need

Calories:306.72kcal
15.34%
Fat:8.68g
13.36%
Saturated Fat:2.52g
15.76%
Carbohydrates:44.33g
14.78%
Net Carbohydrates:41.87g
15.23%
Sugar:4.16g
4.62%
Cholesterol:25.85mg
8.62%
Sodium:570.66mg
24.81%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:12.85g
25.7%
Vitamin C:115.59mg
140.11%
Selenium:31.95µg
45.64%
Manganese:0.56mg
27.78%
Phosphorus:145.26mg
14.53%
Vitamin K:14.02µg
13.36%
Copper:0.25mg
12.52%
Vitamin B6:0.25mg
12.4%
Zinc:1.71mg
11.42%
Magnesium:43.99mg
11%
Potassium:356.23mg
10.18%
Fiber:2.46g
9.84%
Iron:1.5mg
8.31%
Folate:33.1µg
8.28%
Vitamin B2:0.13mg
7.72%
Calcium:76.98mg
7.7%
Vitamin B3:1.52mg
7.58%
Vitamin B1:0.09mg
5.85%
Vitamin A:248.81IU
4.98%
Vitamin B5:0.43mg
4.26%
Vitamin E:0.51mg
3.38%
Vitamin B12:0.16µg
2.66%