Name: Roasted Pepper Pasta Salad with Burrata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian-Inspired
Ingredients: 8 oz mezzi rigatoni; 6 medium bell peppers (mix of red, orange, and yellow); u00bd cup thinly sliced red onion; 10 fresh basil leaves, thinly sliced; 1 (4 oz) ball burrata; 2 cloves garlic, finely chopped; 1 tbsp Dijon mustard; u00bd tsp honey; 4 tbsp red wine vinegar; 3 tbsp olive oil; 1 tsp dried oregano; u00bc tsp salt (plus more to taste); Black pepper, to taste

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This is my kind of magic: roast a pile of sweet bell peppers until they’re soft and slightly charred, toss them with pasta and a zippy dressing, then tear burrata over the top like you’re hosting a patio lunch in Italy. (Even if you’re actually in leggings, answering emails, and hoping nobody asks what’s for dinner again.)

Why You’ll Love This Roasted Pepper Pasta Salad with Burrata

Big flavor, simple steps. Roasting peppers does most of the work for you.
Perfect for busy schedules. Make it ahead, and it gets even tastier as it sits.
Flexible. Eat it chilled, room temp, or slightly cool—this salad does not judge.

Ingredients You’ll Need

Pasta Salad

8 oz mezzi rigatoni
6 medium bell peppers (mix of red, orange, yellow is gorgeous)
1/2 cup red onion, thinly sliced
10 basil leaves, thinly sliced
1 (4 oz) ball burrata

Dressing

2 cloves garlic, finely chopped
1 tbsp Dijon mustard
1/2 tsp honey
4 tbsp red wine vinegar
3 tbsp olive oil
1 tsp oregano
1/4 tsp salt (plus more to taste)
Optional: black pepper, to taste

How to Make Roasted Pepper Pasta Salad with Burrata

1) Roast those peppers

Preheat your oven to 425°F.

Bake for 20–30 minutes, until the peppers are tender and starting to char in spots. Let them cool a bit, then slice into thin 2-inch strips.

Pepper skin note: You can peel the skins off if you want. I usually don’t. I’ll just pull off any pieces that are extra-charred and call it “rustic.”

2) Cook the pasta (al dente = your best friend)

Drain, cool, and toss with a tiny splash of oil so it doesn’t glue itself into one giant pasta brick. (We’ve all been there.)

3) Whisk up the dressing

In a small bowl, whisk together:

garlic
Dijon mustard
honey
red wine vinegar
olive oil
oregano
salt

Whisk until smooth. Taste it. Adjust with extra salt and pepper if you want. This dressing should taste bright and a little punchy—pasta will mellow it out.

4) Toss and top with burrata magic

In a large bowl, combine:

cooled pasta
roasted pepper strips
sliced red onion
basil

Now the fun part: break the burrata with your hands and spoon creamy chunks over the top. This is not the moment for perfection. Burrata is supposed to look like delicious chaos.

Serve right away, or refrigerate until you need it—this salad gets even better as the flavors mingle.

My Favorite Little “Chicken Magic” Moment

Now it’s one of my go-tos when I want something that looks “party-ready” even if my day has been anything but.

Tips & Tricks (Because Life Is Busy)

Don’t overcook the pasta. Al dente keeps it from turning mushy after it sits with dressing.
Want extra smoky flavor? Roast peppers a bit longer until you get more char spots.
Make it meal-prep friendly: Keep burrata separate and add it right before serving so it stays dreamy and fresh.

Easy Add-Ons (If You Want to Bulk It Up)

This Roasted Pepper Pasta Salad with Burrata is fabulous as-is, but if you want it more “dinner-dinner,” try:

Grilled chicken (yes, I’m Aneta from Chicken Magic Recipes—I had to say it)
Chickpeas for extra protein
Olives for a briny pop
Cherry tomatoes for extra juiciness and color

Roasted Pepper Pasta Salad with Burrata topped with creamy burrata, roasted red and yellow peppers, basil ribbons, and rigatoni in a wooden bowl. — Roasted Pepper Pasta Salad with Burrata—colorful roasted bell peppers, fresh basil, and pillowy burrata over tender pasta for an easy, impressive meal.

FAQs About Roasted Pepper Pasta Salad with Burrata

Can I make Roasted Pepper Pasta Salad with Burrata ahead of time?

Yes! It’s actually better after a few hours. Just store it in the fridge and add the burrata right before serving for the creamiest texture.

How do I store leftovers?

Keep leftovers in an airtight container in the fridge for up to 3 days. If the pasta drinks up the dressing (it will), add a tiny splash of olive oil or vinegar before eating.

Can I use jarred roasted peppers instead of roasting fresh?

What can I use instead of burrata?

Fresh mozzarella works, or even torn mozzarella pearls. Burrata is the “creamy luxury option,” but this pasta salad is still lovely without it.

Is this served cold or warm?

Either! I like it slightly chilled or room temperature. If it’s warm, the burrata melts a little and turns into a creamy sauce situation—which is not a problem, it’s a gift.

Bring On the Burrata Bliss

Make it for lunch, serve it at a get-together, or keep it in the fridge for the “I’m too tired to cook but I still want something good” moments. This Roasted Pepper Pasta Salad with Burrata is pure, creamy, roasted-pepper joy—and I hope it becomes part of your regular magic too.

Keep the Pasta Salad Party Going

If you loved this Roasted Pepper Pasta Salad with Burrata, here are a few more tasty ideas to try next—perfect for rounding out the meal or keeping your lunch game strong:

Marinated Tomatoes Salad
Grilled Peach and Burrata Salad
Creamy Burrata Pasta
Viral TikTok Cucumber and Bell Pepper Salad

Made this recipe? Please leave a quick review and tap your star rating ⭐⭐⭐⭐⭐—it helps so much (and makes my chicken-loving heart very happy).