Baked pepper salad with pasta

This baked pepper salad with tagliatelle pasta is filling, vegan and healthy! Dressing with horseradish and garlic gives it a very special taste.

Today I bought some special pasta - wholemeal tagliatelle with basil. I have to admit that I was very attracted to the packaging (what does this branding do, sir!). I was very curious to see what they taste like and I came up with the idea of ​​using them in a salad.

For some time I have been craving baked pepper salad , and today I came up with the idea to combine baked pepper salad with these tagliatelle. Well done! The result was a vegan salad, full and healthy, full of pleasant flavors and textures.

Dressing with horseradish and garlic gives it a special taste, and in combination with the "sweetness" of baked peppers resulted in an intense and very interesting aroma.

I hope you are tempted to try this recipe for baked pepper salad with pasta. 🙂

Baked pepper salad with pasta

This baked pepper salad with tagliatelle pasta is filling, vegan and healthy! Dressing with horseradish and garlic gives it a very special taste.

Prep time - 15 mins Cook time - 30 mins Total time -45 mins Recipe type: Salad Cuisine - Italian Serves - 4

Ingredients

• 200g wholemeal tagliatelle with basil

• 6 medium fat bell peppers

• 4 cloves of garlic, grind

• 4 tablespoons freshly chopped parsley

• 4 tablespoons grated horseradish

• 2 green onions, chopped

• 4 tablespoons lemon juice

• 3 tablespoons olive oil

• salt and ground pepper to taste

Instructions

1. Bake the peppers.

2. Once they are ready to bake, peel them and cut them into thin and long strips.

3. Mix the baked pepper strips with the rest of the ingredients in a larger bowl, except for the pasta.

4. Add water to a pot and bring to a boil. Boil the pasta according to the instructions on the package.

5. Add the pasta to the bowl and mix.