Roast Pepper, Olive And Feta Pasta Salad Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400掳F (200掳C).
• STEP 2.Place the peppers on a baking sheet and roast for 20-25 minutes, or until the skin is charred and blistered.
• STEP 3.Remove the peppers from the oven and let them cool. Once cooled, peel off the skin, remove the seeds, and slice into thin strips.
• STEP 4.Cook the pasta according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process.
• STEP 5.In a large bowl, combine the roasted peppers, olives, feta cheese, and cooked pasta.
• STEP 6.In a separate small bowl, whisk together the olive oil, red wine vinegar, garlic, salt, and pepper to make the vinaigrette.
• STEP 7.Pour the vinaigrette over the pasta salad and toss to coat evenly.
• STEP 8.Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld together.
• STEP 9.Serve chilled and garnish with fresh herbs, if desired.

Cooking Tips

• You can use any color of bell peppers for this recipe, or a mix of colors for a vibrant presentation.
• For added flavor, you can marinate the roasted peppers in the vinaigrette for a few hours before tossing them with the other ingredients.
• Feel free to add other vegetables or herbs to the salad, such as cherry tomatoes, cucumber, or basil, to customize it to your taste.

Storage and Serving

• This pasta salad can be stored in an airtight container in the refrigerator for up to 3 days.
• It is best served chilled, straight from the refrigerator.
• You can serve this pasta salad as a main dish for a light lunch or dinner, or as a side dish alongside grilled meats or seafood.