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Spicy Summer Pasta Salad

Spicy Summer Pasta Salad

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
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This spicy pasta salad is bursting with flavor and is liberally dotted with chunks of tomatoes and red and green peppers.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 140 kcal
  • 7%
  • Fat:
  • 6.8 g
  • 10%
  • Carbs:
  • 16g
  • 5%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 77 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. In a large bowl, whisk together the olive oil, vinegar, chili powder and parsley. Add the peppers and tomatoes and stir to coat. Add the pasta and mozzarella and toss until evenly coated. Chill until ready to serve.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

P.B.
17

P.B.

7/3/2006

this made a great (and quick) weeknight meal. as usual i made modifications: i sauteed the peppers with a diced onion and two cloves of minced garlic, then added the wine viegar and olive oil to the pan for a minute, then tossed everything with the warm pasta and added the tomato to the bowl. i doubled the chili powder to make it spicier, and also added cooked chicken pieces to the end to make it a full meal. worked incredibly well, thanks for a great recipe!!!!

Veggie_K
10

Veggie_K

7/20/2003

Tasty. The chili powder and red wine vinegar combo definitely is quite a flavor contrast in my mind, but it turned out pretty good! I doubled (at least) the chili powder, added some cumin, black pepper, and garlic salt to the dressing. My biggest recommendation is to use very fresh, very ripe tomatoes for the best flavor. Also, might even be better to cube the mozzarella cheese instead of shredding it. The shreds just sort of blended in, I was hoping for a stonger cheese flavor. Overall, great pasta salad...even better the second day!

gapch1026
5

gapch1026

8/1/2008

The merging of the vinegar and the chili powder flavor made for a nice change-of-taste dressing but even though I made more than the recipe called for, I thought the salad was rather dry, especially on the second day. I left the red pepper and tomato chunks large because I like the contrast of shapes, textures and colors and I think I'd prefer the cheese in chunks also instead of shredded, but didn't have any so left it out.

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