If you’re searching for a light, vibrant dish that bursts with color and flavor, this Angel Hair Pasta Salad with Cherry Tomatoes and Bell Peppers Recipe is an absolute winner. It’s a perfect harmony of delicate angel hair pasta paired with juicy cherry tomatoes and crisp bell peppers, all tossed in a tangy, garlicky vinaigrette that you’ll want to drizzle on everything. Every bite is fresh and satisfying, making this salad a brilliant choice for casual lunches, picnics, or easy weeknight dinners that still feel special.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this salad lies in its simplicity. Each ingredient plays a key role in adding texture, vibrant color, or a burst of flavor that makes this Angel Hair Pasta Salad with Cherry Tomatoes and Bell Peppers Recipe truly irresistible. Let’s break down what you’ll need to create this refreshing masterpiece.
- 8 oz angel hair pasta: Cooks quickly and provides a delicate texture that lets the veggies shine.
- 1 1/2 cups cherry tomatoes, halved: Juicy and sweet, they add popping bursts of fresh flavor.
- 1 cup mixed bell peppers (red, yellow, orange), thinly sliced: These colorful slices contribute crunch and a natural sweetness.
- 1/2 cup black or Kalamata olives, pitted: Briny and rich, olives bring depth and complexity.
- 1/4 cup red onion, finely diced: Offers a slight bite, balancing the sweetness with a mild pungency.
- 1/4 cup fresh parsley, chopped: Brightens the dish with a herbaceous kick.
- 1/3 cup extra virgin olive oil: The luxurious base that coats everything with silky goodness.
- 3 tablespoons red or white wine vinegar: Adds zesty acidity to elevate the flavors.
- 1 clove garlic, minced: Infuses the vinaigrette with savory warmth.
- 1/2 teaspoon salt: Enhances all the ingredients’ natural flavors.
- 1/4 teaspoon black pepper: A subtle spice that rounds out the taste.
- Optional: 1/2 teaspoon sugar: A touch of sweetness to balance the tangy dressing if desired.
How to Make Angel Hair Pasta Salad with Cherry Tomatoes and Bell Peppers Recipe
Step 1: Cook the Angel Hair Pasta
Start by bringing a large pot of salted water to a boil. Angel hair pasta is ultra-thin and cooks in just 3 to 4 minutes, so keep an eye on it to avoid overcooking. Once tender, drain the pasta and immediately rinse with cold water to stop the cooking process and keep it from sticking together. Toss the cooled pasta with a tiny drizzle of olive oil to maintain that perfect silky texture.
Step 2: Prepare the Fresh Veggies
While the pasta cools, slice the cherry tomatoes in half to release their juicy sweetness. Thinly slice the colorful bell peppers to add crunch and brighten up your salad bowl. Finely dice the red onion to provide a sharp, piquant contrast that balances the dish. Finally, chop the fresh parsley, which will add a fresh herbal note and vibrant green flecks throughout your salad.
Step 3: Whisk Together the Vinaigrette
In a small bowl, whisk the extra virgin olive oil with your choice of red or white wine vinegar, minced garlic, salt, pepper, and if you like a bit of sweetness, that optional half teaspoon of sugar. This dressing is bright and aromatic, tying all the individual ingredients together with a harmonious tang and just the right kick of garlic.
Step 4: Combine and Toss the Salad
In a large bowl, add the cooked angel hair pasta, halved cherry tomatoes, sliced bell peppers, pitted olives, diced red onion, and chopped parsley. Pour the vinaigrette over everything and gently toss to coat all the ingredients evenly without breaking up the delicate pasta strands. Every bite should have a wonderful balance of flavors and textures.
Step 5: Chill and Let Flavors Meld
For the best taste and texture, refrigerate the salad for at least 30 minutes before serving. This resting time lets the angel hair pasta absorb the vinaigrette’s tangy goodness and helps the flavors marry beautifully. It’s a simple step that really transforms this dish from good to unforgettable.
How to Serve Angel Hair Pasta Salad with Cherry Tomatoes and Bell Peppers Recipe
Garnishes
Before serving, sprinkle some freshly grated Parmesan or crumbled feta cheese on top for a savory boost. Fresh basil leaves or a few extra curls of thinly sliced red onion can also add a lovely fresh touch and enhance the salad’s vibrant appearance.
Side Dishes
This salad is fantastic on its own as a light meal, but it also pairs beautifully with grilled chicken, shrimp, or a crisp green salad for a complete summer feast. Offering some crusty bread on the side is perfect for soaking up the flavorful dressing.
Creative Ways to Present
For a fun twist, serve this Angel Hair Pasta Salad with Cherry Tomatoes and Bell Peppers Recipe in individual mason jars or small bowls at your next picnic or potluck. Layered presentations with a sprinkle of fresh herbs on top make the dish look as exciting as it tastes.
Make Ahead and Storage
Storing Leftovers
Store any remaining salad in an airtight container in the refrigerator for up to 2 days. The flavors tend to mellow beautifully, but the pasta can absorb most of the vinaigrette, so you might want to add a little fresh olive oil or vinegar before eating again.
Freezing
This salad is not recommended for freezing. Due to the fresh vegetables and delicate pasta, freezing would lead to sogginess and a loss of texture, which would diminish the overall experience.
Reheating
This pasta salad is best enjoyed cold or at room temperature. If you prefer it slightly warm, allow it to come to room temperature naturally, but avoid microwave reheating to preserve the crispness of the vegetables and the fresh, zesty character.
FAQs
Can I use other types of pasta in this salad?
Absolutely! While angel hair pasta is ideal for its delicate texture, you can swap in thin spaghetti or even small shapes like orzo or fusilli. Just remember that cooking times will vary accordingly.
Is this salad suitable for meal prep?
Yes, it can be made ahead and stored in the fridge. Just keep in mind that the pasta absorbs dressing over time, so make extra vinaigrette for tossing before serving if needed.
Can I make this recipe vegan?
Definitely. The base salad is already vegan-friendly. Just skip any cheese garnishes or substitute with a plant-based alternative to keep it fully vegan.
What’s the best vinegar to use in the dressing?
Both red and white wine vinegars work wonderfully. Red wine vinegar offers a richer flavor, while white wine vinegar gives a lighter, brighter tang. Choose based on your preference or what you have on hand.
Can I add protein to this pasta salad?
Yes! Grilled chicken, shrimp, or even chickpeas would complement the salad nicely, turning it into a more substantial meal suitable for lunch or dinner.
Final Thoughts
This Angel Hair Pasta Salad with Cherry Tomatoes and Bell Peppers Recipe is one of those dishes that feels like a celebration in every forkful. It’s fresh, easy to make, and beautifully versatile — the perfect salad to brighten your table any day of the week. I wholeheartedly encourage you to try it out and watch it become one of your new favorites!
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Angel Hair Pasta Salad with Cherry Tomatoes and Bell Peppers Recipe
- Prep Time: 10 minutes
- Cook Time: 4 minutes
- Total Time: 34 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Angel Hair Pasta Salad is a light and refreshing dish perfect for warm days or as a vibrant side. It features tender angel hair pasta tossed with colorful cherry tomatoes, mixed bell peppers, olives, and fresh parsley, all coated in a tangy garlic vinaigrette. The salad is chilled to meld the flavors, making it an easy, make-ahead option for picnics, potlucks, or weeknight dinners.
Ingredients
Salad
- 8 oz angel hair pasta
- 1 1/2 cups cherry tomatoes, halved
- 1 cup mixed bell peppers (red, yellow, orange), thinly sliced
- 1/2 cup black or Kalamata olives, pitted
- 1/4 cup red onion, finely diced
- 1/4 cup fresh parsley, chopped
Vinaigrette
- 1/3 cup extra virgin olive oil
- 3 tablespoons red or white wine vinegar
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1/2 teaspoon sugar (for a touch of sweetness)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the angel hair pasta and cook for 3-4 minutes until just tender. Drain and rinse it with cold water to stop the cooking and cool the pasta. Toss with a small drizzle of olive oil to prevent sticking.
- Prepare the vegetables: Slice the cherry tomatoes in half, thinly slice the mixed bell peppers, finely dice the red onion, and chop the fresh parsley.
- Make the vinaigrette: In a small bowl, whisk together the extra virgin olive oil, red or white wine vinegar, minced garlic, salt, black pepper, and the optional sugar until well combined.
- Combine ingredients: In a large bowl, mix together the cooked pasta, cherry tomatoes, bell peppers, olives, red onion, and parsley.
- Toss with vinaigrette: Pour the vinaigrette over the salad and gently toss to fully coat all ingredients with the dressing.
- Chill before serving: Refrigerate the pasta salad for at least 30 minutes to allow flavors to meld and serve chilled for best taste.
Notes
- Be careful not to overcook the angel hair pasta as it cooks quickly and should remain slightly firm.
- Rinsing the pasta under cold water helps to stop the cooking process and cools it for a salad.
- You can substitute the olives with capers or omit them for a milder flavor.
- The optional sugar helps balance the acidity in the vinaigrette; adjust to taste or omit if preferred.
- This salad is best served cold and can be stored covered in the refrigerator for up to 2 days.
