Fresh Peperonata Pasta Salad Without the Guilt

If you're looking for a pasta salad that skips the mayo but keeps all the flavor, this Peperonata Pasta Salad is a summertime essential. Sweet roasted peppers, juicy cherry tomatoes, herby freshness, and creamy mozzarella create a vibrant medley of textures and tastes—perfect for picnics, lunches, or potlucks.

Inspired by the Italian classic peperonata, this version tosses warm vegetables and al dente pasta with vinegar, capers, and rich olive oil to create a dish that’s bold, balanced, and deeply satisfying. It's not just lighter—it's smarter.

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 6–8
• Difficulty: Easy

Ingredients

Vegetables & Herbs

• 3 large sweet peppers (red, orange, or yellow), thinly sliced
• 1 small red onion, thinly sliced
• 2 cups cherry tomatoes, halved
• 1 tablespoon fresh thyme leaves, minced
• 1 cup fresh basil leaves, torn

Pasta & Cheese

• 1 lb casarecce or other short pasta (penne, fusilli)
• 5 oz fresh mozzarella, torn into bite-sized pieces
• 1½ oz Parmesan cheese, shaved

Pantry Staples

• 2 tablespoons red wine or sherry vinegar
• 4 tablespoons extra virgin olive oil
• 2 tablespoons capers, drained
• ½ cup toasted pine nuts (or walnuts/almonds)
• Kosher salt and freshly ground black pepper to taste

Cooking Instructions

• Caramelize the vegetables: In a large sauté pan over medium heat, warm 2 tablespoons of olive oil. Add sliced peppers and onions with a pinch of salt. Sauté for 10–12 minutes, stirring occasionally, until softened and beginning to caramelize. Add thyme and stir for another 2 minutes.
• Add tomatoes and rest: Toss in cherry tomatoes and sauté for 2–3 minutes until just softened. Turn off heat and let the mixture rest for 5 minutes in the pan. This resting step lets the juices settle and deepen the flavor.
• Cook the pasta: Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente, then reserve ¼ cup of pasta water and drain. Rinse briefly under cool water to stop the cooking and prevent sticking.
• Toss everything together: In a large bowl, combine the cooked pasta with the rested peperonata mixture, capers, vinegar, remaining olive oil, and a few tablespoons of reserved pasta water. Stir gently to coat everything evenly.
• Finish with flair: Add mozzarella, shaved Parmesan, basil, and pine nuts. Season with black pepper and more salt or vinegar if needed. Let sit for 10–15 minutes at room temp before serving so the flavors meld beautifully.

Tips, Variations & Serving Suggestions

• For a smokier edge, grill the peppers before slicing.
• Add cooked chickpeas or grilled chicken for protein.
• Substitute pine nuts with walnuts or toasted almonds for a different crunch.
• Best served at room temperature—great for outdoor events!
• Make ahead: It tastes even better after a few hours in the fridge.

Conclusion

This no-mayo peperonata pasta salad is a vibrant twist on a classic, balancing sweet roasted vegetables with creamy cheese, bold herbs, and just the right tang. It’s a dish that feels indulgent yet fresh, satisfying yet light.

Whether you're serving it at a gathering or packing it for lunch, it’s bound to become a go-to recipe. Want to explore the original inspiration? Check it out No-Mayo Peperonata Pasta Salad.

FAQ

Can I make this peperonata pasta salad ahead of time?

Yes! In fact, it tastes better after sitting for a few hours. Just add the basil and cheese right before serving.

What can I use instead of mozzarella?

Try feta for a tangier flavor, or ricotta salata for a saltier bite. Even cubed provolone works well.

Is this salad served hot or cold?

It's best served at room temperature, but can be enjoyed cold as well. Let it sit out a bit if refrigerated.