Recipe By sal
Published Mar 21st
Prep 15m Cook 10m Additional - Ready In 25m
Servings 12 servings Calories 140.2

This spicy pasta salad is bursting with flavor and is liberally dotted with chunks of tomatoes and red and green peppers.

Recipe Ingredients

  • 3 cups rotelle pasta
  • ¼ cup olive oil
  • ¼ cup red wine vinegar
  • 2 tablespoons chili powder
  • 1 teaspoon dried parsley
  • 2 green bell peppers, chopped
  • 1 red bell pepper, chopped
  • 5 large tomatoes, chopped
  • 1 cup shredded mozzarella cheese

Cooking Directions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. 2 In a large bowl, whisk together the olive oil, vinegar, chili powder and parsley. Add the peppers and tomatoes and stir to coat. Add the pasta and mozzarella and toss until evenly coated. Chill until ready to serve.

Nutrition Facts

  • Calories 140.2
  • Carbohydrate 16 g
  • Cholesterol 6 mg
  • Fat 6.8 g
  • Fiber 2.4 g
  • Protein 5.3 g
  • Saturated Fat 1.7 g
  • Sodium 77.4 mg
  • Sugar 3.5 g


  1. Good but not very spicy... the chili powder gives it a more smoky flavor rather than spicy. i marinated some shrimp in olive oil and chili powder for a few hours then sauteed them and added them to the pasta before chilling. the shrimp adds a nice touch i thought. next time i will add - Read more ...
  2. This was a very tasty salad... after I added some additional spices:) I did red green and orange bell peppers; diced tomatoes w/ jalapeños; extra chili powder cayenne pepper cajun seasoning and spicy all spice. I used chunks of jalapeño cheddar instead of mozzarella and used the suggestion on pine nuts. This was really delicious - Read more ...
  3. The merging of the vinegar and the chili powder flavor made for a nice change-of-taste dressing but even though I made more than the recipe called for I thought the salad was rather dry especially on the second day. I left the red pepper and tomato chunks large because I like the contrast of shapes - Read more ...
  4. I thought this was pretty good. I used Cavatappi or corkscrew pasta. I only had a green bell pepper so I used about five serrano peppers some yellow and some red for color as well as enhanced spice. Very tasty.
  5. this made a great (and quick) weeknight meal. as usual i made modifications: i sauteed the peppers with a diced onion and two cloves of minced garlic, then added the wine viegar and olive oil to the pan for a minute, then tossed everything with the warm pasta and added the tomato to the bowl. - Read more ...
  6. I didn't like this at all but I'm not a big tomato or pepper fan. Everyone else who tried it thought it was good. It needed more flavor though than what the recipes calls for.
  7. BLAND!!!!! This one did not go over well.:(
  8. Tasty. The chili powder and red wine vinegar combo definitely is quite a flavor contrast in my mind but it turned out pretty good! I doubled (at least) the chili powder added some cumin black pepper and garlic salt to the dressing. My biggest recommendation is to use very fresh very ripe tomatoes for the - Read more ...
  9. Tasty I like things spicy so I tripled the chile. It was a bit to much chile but I will make again next summer.

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