Hot Honey Pepperoni & Peppers Pasta Salad

Name: Hot Honey Pepperoni & Peppers Pasta Salad
Cook time: 50 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 2 pieces Red Bell Pepper cut in half, stem and seeds removed; 0 drizzle Olive Oil; 1 large Garlic Bulb or 2 small, with top cut off; 0 drizzle Olive Oil; 8 ounces Pasta; 0 drizzle Olive Oil; 0.5 cup Olive Oil; 0.25 cup Honey or use hot honey; 0.25 cup Parmesan Cheese; 0.25 teaspoon Red Pepper Flakes; 8 ounces Pasta; 6 ounces Pepperoni chopped; 2 cups Cherry Tomatoes halved; 1 large Shallot minced; 8 ounces Mozzarella Balls ripped in half; 0.25 cup Basil chopped; 0.25 cup Parsley chopped; 0 for topping Parmesan Cheese; 0 drizzle for topping Honey

A vibrant summer pasta salad that brings the flavors of your favorite pizza into a fresh and light dish. Featuring spicy pepperoni, creamy mozzarella, roasted red peppers, and fresh tomatoes, all tossed in a bold dressing with roasted garlic, honey, and parmesan.

By @foodiefromvt

Original recipe source

Hot Honey Pepperoni & Peppers Pasta Salad

Cook time: 50 minutes

Servings: 4

Ingredients

2 pieces Red Bell Pepper cut in half, stem and seeds removed
0 drizzle Olive Oil
1 large Garlic Bulb or 2 small, with top cut off
0 drizzle Olive Oil
8 ounces Pasta
0 drizzle Olive Oil
0.5 cup Olive Oil
0.25 cup Honey or use hot honey
0.25 cup Parmesan Cheese
0.25 teaspoon Red Pepper Flakes
8 ounces Pasta
6 ounces Pepperoni chopped
2 cups Cherry Tomatoes halved
1 large Shallot minced
8 ounces Mozzarella Balls ripped in half
0.25 cup Basil chopped
0.25 cup Parsley chopped
0 for topping Parmesan Cheese
0 drizzle for topping Honey

Instructions

Preheat oven to 450°F. Cut the red bell peppers in half, remove stems and seeds, and place them on a baking sheet. Drizzle with olive oil.
Cut the top 1/4 inch off the garlic bulb, drizzle with olive oil, and wrap in aluminum foil. Place on the baking sheet with the peppers.
Roast the red bell peppers and garlic in the preheated oven for 30-40 minutes until the peppers are charred. Remove the peppers and check the garlic; leave garlic in the oven for an additional 5-10 minutes if needed until soft and fragrant.
Meanwhile, cook the pasta according to the package instructions until al dente. Drain and drizzle with olive oil to prevent sticking, then set aside.
In a large serving bowl, squeeze in the roasted garlic cloves and mix with olive oil, honey, Parmesan cheese, and red pepper flakes. Whisk to combine.
Add the cooked pasta, chopped pepperoni, roasted red peppers, cherry tomatoes, minced shallot, mozzarella balls, basil, and parsley to the dressing. Toss until everything is well coated.
Serve the pasta salad immediately, or keep it in the fridge until ready to enjoy. Top with additional grated Parmesan and a drizzle of honey if desired.