This refreshing roasted bell pepper pasta salad is a vibrant and flavorful side dish. The smoky sweetness of roasted red bell peppers is blended into a zesty sauce with lemon, garlic, and a hint of agave, creating a delicious coating for fusilli pasta. Tossed with peppery arugula, juicy cherry tomatoes, and crisp cucumber, this salad is light, fresh, and satisfying.
Servings
Total
55 min
Prep
20 min
Cook
35 min
Swap out
gluten
Free from
soy
peanut
tree nut
sesame
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Very delicious! Perfect for a summer lunch, we enjoyed it in the surprisingly hot London!
Kira - May 26, 2025, 7:35 p.m.
very tasty, just peeling the bell peppers was messy and took more time than expected
S H - May 18, 2025, 7:23 p.m.
I made this today for friends who came over for lunch and I am happy to report they asked for the recipe. It was super tasty and worth the little bit of effort that goes into roasting and skinning the peppers!
PUL Team - May 19, 2025, 5:49 p.m.
Oh others asking for the recipe is always the biggest compliment! Thanks for taking the time to share the review, S H 🤗
Jonathan - May 13, 2025, 9:51 p.m.
Delicious summertime meal. I topped it with basil and the PUL parmesan.
What others say
Very delicious! Perfect for a summer lunch, we enjoyed it in the surprisingly hot London!
very tasty, just peeling the bell peppers was messy and took more time than expected
I made this today for friends who came over for lunch and I am happy to report they asked for the recipe. It was super tasty and worth the little bit of effort that goes into roasting and skinning the peppers!
Delicious summertime meal. I topped it with basil and the PUL parmesan.