Roasted-Pepper Pasta Salad

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As our members have stated, I made this as a hot pasta dish. I used Pappardelle pasta instead of the tube pasta. After roasting the peppers and garlic I prepared the peppers and garlic, added them in a bowl with rest of the ingredients except pasta. Added mixed ingredients to a frying pan and heated through. Then I added the cooked pasta and heated until hot.

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It was ok. A little bland. I would make it again, but I would double the sauce (or half the pasta, as others have suggested.

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I actually think this is a really good recipe. I've never been a fan of pasta salad, but I wanted to give this a try. I used whole grain penne, but I agree with the last poster who used half the pasta. I think the sauce covers it better and lets you get more flavor out of it.

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I made this recipe yesterday and thought it very good. I think the trick to making it more flavorful is to use half the amount of pasta. I also served it as a hot dish, not as a pasta salad. I didn't think it was very time consuming. Roasting peppers and garlic isn't difficult, and roasting really makes the flavors stand out. I would definitely make it again.

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I found this recipe too time consuming and lacking in flavor. The picture looked and sounded great, but I was disappointed with the outcome. I followed the recipe exactly, and I thought the dish would have more robust flavors. There are waaaay better pasta salad recipes out there.

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Great recipe!!!!

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So fresh and good! Especially loved the bocconcini and crunch of the toasted almonds. The roasted peppers and mashed garlic were kind of a hassle to prepare, but the end result was good.

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This recipe was a huge hit and very easy to make. Suggestions: Make extra dressing and do not use the tube shaped noodles. Use penne instead. The tube shaped noodles were too delicate and so they all broke up into pieces when mixing.

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Great recipe - nice mild flavor.

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Good. Flavor was very subtle, but delicious. I used basil olive oil and that helped a lot.