Have you had that moment where you taste a dish, and it just sticks with you like peanut butter slathered on a cracker. I had this experience years ago at a small Italian Deli in Terre Haute, Indiana. They served a delicious pasta salad that was studded with roasted red peppers and feta cheese. The first time it graced my mouth, I fell in love instantly. I was hooked and kept coming back for more. That paired with a roasted turkey sandwich, piled high with sprouts, was my go to lunch every time I visited that adorable little spot .
Unfortunately they closed their doors. I’m heartbroken that they aren’t still pumping out delicious sammies and long for their deliciously circulating lunch menu. There is a Mexican restaurant there now, and while a good enchilada never displeased me, I feel like we have enough of those establishments around.
Market Bella Rossa is a destination I sorely miss. Named after their daughter’s red hair, the owners created something special when they opened this specialty grocery store/ deli. They definitely presented some unique and delicious deli sandwiches and sides- All of which were hand crafted from high quality ingredients. I hope whatever new adventures the owners have continued onto, fill their hearts as much as some of their menu filled mine.
While this most certainly isn’t their Roasted Red Pepper Pasta Salad recipe, it’s most definitely the inspiration behind mine. This Pasta Salad side dish is a great refresher, and packs a lot of flavor without using gobs of unhealthy alternatives for coating the noodles. The roasted red peppers pair beautifully with silky goat cheese, and vibrant crisp spinach leaves. Chilled it is the perfect lunch pairing with any spring or summer dish. I find myself wishing I made more, when I hit the bottom of the bowl.
Properly cooling the Pasta is key to a good a beautiful Pasta Salad. Adding your ingredients and toppings to warm pasta yields a mediocre and bland final result. The warm pasta will absorb and mute the flavors, also while muddying the smooth texture. Some might say to rinse the cooked pasta under cool water to stop the cooking process, but this doesn’t yield the best results, and you are rinsing off many of the pasta nutrients and flavor. The trick is to coat the strained pasta in olive oil and spread the oiled pasta onto a baking sheet in a single layer. One it has cooled, feel free to start tossing with those fresh flavors and seasonings.
Easter is right around the corner, and I know this would pair wonderfully with your other spring dishes at the next Easter Sunday soiree. It’s beautiful, delicate, all while packing a flavorful punch. You’re Easter guests will be making recipe requests, so be prepared. 
- 4 Cups Cooked Pasta
- 2 Tablespoons Bertolli Extra Virgin Olive Oil
- 1 cup chopped Fire Roasted Red Peppers
- 2 Tablespoons Juice fro Roasted Red Peppers
- ¾ cup crumbled Goat Cheese
- 1 cup Fresh Spinach, rinsed and dried
- Salt and Pepper to taste
- After draining the pasta, toss it with the olive oil and spread in an even layer over a baking sheet, to cool.
- Once the pasta is cooled to room temperature, toss with the other ingredients.
- Season to taste with the Salt and freshly ground black pepper.
- Chill and serve.
Nicole
I'm Nicole. Ceo, Pastry Chef, and Photographer for Confectionalism.com. I'm a lover of sweets, art, and an avid puppy cuddler. I hope my recipes, kitchen tips, tricks, and culinary adventures inspire you to put your "Creativity to Plate!" You can read more about me and Confectionalism on the About Confectionalism link in the Menu bar to the far left of the site. Happy Cooking! Sincerely, Nicole
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