Salads & sides
Roasted pepper and goat cheese pasta salad with basil and sherry vinegar for creamy texture.
A vibrant, comforting pasta salad combines smoky peppers, tangy goat cheese, silky pasta, and fresh basil, elevated by a whisper of sherry vinegar that rounds flavors and creates a creamy, cohesive texture.
Published by
Nathan Turner
August 09, 2025 - 3 min Read
The idea behind this pasta salad is simple: transform bright vegetables and creamy cheese into a satisfying dish that works as a quick weeknight dinner or a breezy picnic centerpiece. Start with short pasta that clings to sauce, such as orecchiette or farfalle, and roast peppers until their skins blister. Toss the warm ribbons with goat cheese while they’re still hot, letting the cheese melt into the cooking water to create a velvety coat. A splash of olive oil, a pinch of sea salt, and a few cracks of black pepper pull all components together. The result feels indulgent yet light.
The roasting step is key to depth of flavor. Use bell peppers in a rainbow of hues for visual appeal and concentrated sweetness. Slice them into wide strips, drizzle with olive oil, and roast on high heat until the skins blister and loosen. After peeling, chop the peppers roughly so their chunky texture remains. Combine with al dente pasta while still warm; this helps the cheese emulsify without becoming gummy. The creamy goat cheese acts as a binding agent that coats every strand or shape, delivering a silkiness that stands up to the pepper’s brightness and the zippy vinaigrette.
A wine-kissed tang complements creamy cheese and roasted peppers.
Basil is the fragrant backbone of this dish, bringing a herbal lift that lifts the peppers from sweet to balanced. Slivers of fresh basil release volatile oils when torn, replacing heavy fats with a crisp, aromatic finish. The greens should be finely chopped and folded gently through the warm pasta, letting their oils permeate without wilting. A touch of lemon juice brightens without overpowering the goat cheese’s tang. Lightly crush or tear a few basil leaves for garnish, which adds color and a final hint of peppery sweetness. The balance between acid, herb, and dairy makes the dish feel luxe.
A small amount of sherry vinegar ties the components together with a gentle tang. The vinegar’s light fruitiness prevents the dish from feeling rich to a fault, while also brightening the peppers and cheese. Begin with a teaspoon or two, tasting as you go, because the exact amount depends on pepper sweetness and cheese salt. This acidity acts like a bridge, so the dairy doesn’t overwhelm the vegetables, and the fresh basil remains the star. If you prefer a subtler note, substitute a splash of white wine or champagne vinegar. The goal is harmony, not drama.
Fresh herbs and crunch balance richness with bright texture.
For texture contrast, introduce crisp elements such as toasted pine nuts or smoothed breadcrumbs lightly fried in olive oil. The nuts deliver a nutty finish that echoes the roasted peppers, while breadcrumbs add a delicate crunch that persists after the dish cools. If you have gluten-free needs, use toasted almond slivers instead. Whatever you choose, keep the crunch brief so it remains discrete and does not overwhelm the pasta. The overall mouthfeel should be creamy with occasional bite, allowing each forkful to deliver a new balance of color, aroma, and flavor.
Fresh herbs beyond basil can add a nuanced brightness. A few finely chopped chives or flat-leaf parsley contribute a green snap that upgrades the dish’s freshness. Toss them at the end to preserve their vivid color and aroma. If you like a peppery note, a light dusting of arugula can be folded in just before serving. The pepper’s sweetness will echo this sharpness, creating a layered complexity that feels sophisticated yet approachable. This is not a heavy dish; it’s designed to be eaten with relish in a relaxed setting.
Protein options and timing keep the texture balanced and bright.
The choice of pasta shape matters for sauce adhesion. Short shapes with ridges—penne, fusilli, or rotini—capture the melted cheese and cling to the peppers. Cook just to al dente, then rinse briefly with cool water to stop the cooking and keep the texture lively. When mixing, add cheese in small dollops rather than a single large amount; this allows the sauce to cling evenly. Allow the mixture to rest briefly so the flavors can marry. A restful moment helps the sauce emulsify through the pasta, producing that creamy, glossy look that invites the next bite.
If you want a protein boost without changing the salad’s identity, fold in flaky tuna or shredded rotisserie chicken. Keep the portions modest so the dish remains about vegetables, cheese, and pasta rather than turning into a heavy main. The meat should be cooled before combining to prevent excessive heat that could melt the cheese excessively or dull the peppers’ sweetness. This adaptation makes the recipe versatile for different palates and dietary needs, while preserving its core balance of dairy creaminess and bright roasted flavor.
Texture mastery through careful emulsification and timing.
Make-ahead potential is excellent with this dish. Prepare the peppers, cheese, and basil in advance, then cook the pasta just before serving. Store components separately, since reheated pasta can toughen and lose that delicate silkiness the goat cheese provides. When ready to serve, warm the peppers gently, re-toss with the pasta, and finish with a quick zest of lemon and a handful of fresh basil. The result should feel freshly assembled, with the sauce clinging to each piece and a glossy sheen that signals proper emulsification.
Sauce texture is the secret to success. Use the residual warmth of the pasta to help the cheese loosen into a creamy, spoonable coating. If the mixture seems too dry, loosen with a small splash of the pasta cooking water or a translucent drizzle of extra virgin olive oil. The key is a cohesive, not oily, finish. Too much liquid will separate the cheese and make the salad feel slick; too little will leave it stiff. Constant tasting during assembly prevents a texture mismatch.
Color and aroma are essential cues for a satisfying bowl. Roasted peppers offer a bright orange or ruby contrast that invites the eye, while the green basil and pale cheese create an appealing, balanced palette. A gentle drizzle of olive oil at the end can elevate the sheen and contribute a fruity note. The aroma should mingle roasted pepper, fresh basil, and warm cheese, inviting you to take a generous bite. Presentation matters as much as taste, so consider serving on a wide platter to show off the colors and textures.
This roasted pepper and goat cheese pasta salad is adaptable to seasons and occasions. In colder months, offer it with a side of crusty bread and a green salad to create a fuller meal. In warmer weather, serve it slightly cooler, letting the flavors rest with a chilled glass of mineral water or white wine. The dish remains satisfying without heaviness, thanks to the creaminess provided by the cheese and the bright acidity from the sherry vinegar. Its evergreen appeal lies in simple technique and balanced flavors that stay delicious through many meals.
