Basil Tagliatelle with Roasted Red Bell Pepper Salad


by: Gourmandelle

Today I bought some delicious healthy pasta - whole wheat tagliatelle with basil. I was very curious to see how they taste but in the same time I really wanted to make a roasted red bell pepper salad, because I was craving for it for a very long time. I decided to combine them and make a main dish salad. It was a great decision! All flavors blend together perfectly! You'll definitely like this light, colorful and savory salad. Enjoy!


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serves: 4

200 g whole-wheat basil tagliatelle

10 medium red bell peppers, sized

4 cloves garlic minced

4 tbsp chopped parsley

4 tbsp grated horseradish

2 green onions, chopped

4 tbsp lemon juice

3 tbsp extra virgin olive oil

1 tsp sea salt

1/3 tsp ground pepper

Nutrition Facts
Basil Tagliatelle with Roasted Red Bell Pepper Salad

Servings Per Recipe: 4

Amount per Serving

Calories: 375

  • Total Fat: 11.9 g
  •     Saturated Fat: 1.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 677.3 mg
  • Total Carbs: 60.1 g
  •     Dietary Fiber: 7.2 g
  •     Sugars: 14.3 g
  • Protein: 11 g

how is this calculated?

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1.  Roast the bell peppers. After they're ready, peel them and cut them in thin, long strips.

2.  In a large bowl mix the pepper strips with all other ingredients except pasta.

3.  Add water in a large pot and let it boil. When it has reached boiling point add the pasta. Check the info on your pasta package to see how many minutes it has to boil. I let mine boil for 4 minutes.

4.  Put the basil tagliatelle on a plate and add the salad mix on top. Serve!

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