Ingredients for 4 Servings
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250g pasta (such as fusilli or penne)
2 red bell peppers, thinly sliced
1 yellow bell peppers, thinly sliced
1 green bell peppers, thinly sliced
1/2 red onion, thinly sliced or chopped
100g cherry tomatoes, halved
100g black olives, pitted and sliced
100g feta cheese, crumbled
1/4 cup fresh basil leaves, chopped
1/4 cup flaked Parmesan cheese (optional)
Total Time
Goes Great with
Method
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1. Cook the Pasta:
- In a large pot of boiling salted water, cook the pasta according to the package instructions until al dente.
- Drain the pasta and rinse it under cold water to stop the cooking process. Let it cool.
2. Prepare the Dressing:
- In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper. Set aside.
3. Assemble the Salad:
- In a large salad bowl, combine the cooked and cooled pasta, thinly sliced red and yellow bell peppers, thinly sliced red onion, cherry tomatoes, black olives, and crumbled feta cheese.
4. Add the Dressing:
- Drizzle the prepared dressing over the salad ingredients.
5. Toss and Garnish:
- Gently toss the salad to ensure everything is well coated with the dressing.
- Garnish the salad with fresh basil leaves.
6. Chill and Serve:
- Refrigerate the Pepper Pasta Salad for about 30 minutes before serving to allow the flavors to meld.
7. Enjoy:
- Serve your Pepper Pasta Salad as a refreshing and colorful side dish or a light meal.
Pro Tips- For extra freshness, drizzle a bit of olive oil and sprinkle salt on the sliced bell peppers and cherry tomatoes before adding them to the salad.
- Customize your salad with toasted pine nuts, roasted garlic, or fresh mint leaves for added flavor.
- Don’t forget to let the salad chill in the refrigerator for about 30 minutes before serving for the best taste.
Notes
Calories:
Calories per serving: Approximately 320 calories. Keep in mind that nutritional values may vary based on ingredient brands and portion sizes.
Goes Great with