Capsicum and Pasta Salad

    23 minutes

    This delicious pasta salad is always a big hit at parties and it's so easy to make. Everyone is always asking me for the recipe. Try it for yourself with the pasta of your choice.

    86 people made this

    Serves: 6 

    • 500g dry penne pasta
    • 375g roasted red capsicums
    • 220g kalamata or black olives, diced
    • 1 small yellow onion, diced
    • 1 clove garlic, crushed
    • 500g mozzarella cheese, cubed
    • 5 roma (plum) tomatoes, diced
    • 250g salami, cut into strips
    • 3/4 cup (185ml) olive oil
    • 1/2 cup (125ml) balsamic vinegar
    • 1 pinch ground black pepper to taste

    Preparation:15min  ›  Cook:8min  ›  Ready in:23min 

    1. Bring a large saucepan of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and rinse under cold running water until cool.
    2. Mix together red capsicums, olives, onion, garlic, mozzarella cheese, tomatoes and salami.
    3. Combine in large bowl pasta and vegetable mixture. Pour in olive oil, balsamic vinegar and black pepper. Mix well together.

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    Reviews and Ratings
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    Reviews in English (68)


    This is very good. The only thing that prevented me from giving it 5 stars was that I added to the basic recipe. My suggestions: add something green to the mix, I added broccoli flowerets, I also found the dressing a bit plain, so I added more garlic, a few dashes of Tabasco sauce, basil and pepper. Last note, this makes way more than 6 servings.  -  30 Jun 2004  (Review from Allrecipes USA and Canada)


    This is one of the best pasta salads I have ever had. I use turkey pepperoni instead of the salami to cut back on a few calories. I use an Italian seasoning packet mixed with olive oil for more flavor. I also use fresh basil. Terrific recipe.  -  28 Aug 2004  (Review from Allrecipes USA and Canada)


    This is a great recipe! I made a few changes by adding a can of quartered artichoke hearts, some steamed broccoli using pepperoni instead of the salami, a bottled vingarette because I'm lazy, and a generous sprinkling of Italian seasoning. It was a big hit at my family barbeque this weekend.  -  13 Aug 2005  (Review from Allrecipes USA and Canada)