Recipe by sal
"This spicy pasta salad is bursting with flavor and is liberally dotted with chunks of tomatoes and red and green peppers."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
red wine vinegar
green bell peppers, chopped
red bell pepper, chopped
shredded mozzarella cheese
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!!!!
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.
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!
This was a very tasty salad... after I added some additional spices:) I did red, green, and orange bell peppers; diced tomatoes w/ jalapeños; extra chili powder, cayenne pepper, cajun seasoning and spicy all spice. I used chunks of jalapeño cheddar instead of mozzarella and used the suggestion on pine nuts. This was really delicious even the first night so I can't wait to taste it tomorrow!
I didn't like this at all, but I'm not a big tomato or pepper fan. Everyone else who tried it thought it was good. It needed more flavor though, than what the recipes calls for.
Tasty, I like things spicy so I tripled the chile. It was a bit to much chile but I will make again next summer.
Good but not very spicy... the chili powder gives it a more smoky flavor rather than spicy. i marinated some shrimp in olive oil and chili powder for a few hours then sauteed them and added them to the pasta before chilling. the shrimp adds a nice touch i thought. next time i will add cayanne or some chili's maybe to give it that extra kick ( i like things spicy)
I thought this was pretty good. I used Cavatappi, or corkscrew pasta. I only had a green bell pepper, so I used about five serrano peppers, some yellow and some red, for color as well as enhanced spice. Very tasty.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Summer Pasta Salad
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 61
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Now you can try Menu Planner free. Start your 30-day trial today.
See how to make a fresh pasta salad with avocadoes, tomato, and mozzarella.
A crisp, colorful salad that brings a little heat with Thai and jalapeno chiles.
Corn, sweet onions, and jalapenos combine into a spicy summer salad.