Pasta Salad with Grilled Peppers and Feta
User Reviews
5
2 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
20 mins
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Total Time
50 mins
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Servings
6 Servings
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Course
Main Course
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Cuisine
International
Pasta Salad with Grilled Peppers and Feta
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A recipe for Pasta Salad with Grilled Peppers and Feta! Tender pasta is tossed with sliced grilled bell peppers, feta cheese, and a light sherry vinaigrette.
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Ingredients
- 2 green bell pepper
- 2 bell pepper red
- 2 yellow bell pepper
- 2 cloves garlic minced
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 3 tablespoons sherry vinegar
- 7 tablespoons olive oil divided, 100 milliliters
- 20 basil gently chopped, leaves
- 1 1/4 pounds dried pasta large spirals, dondolini or Vesuvio types, 600 grams
- 1 pound feta cheese cut into small cubes, 450 grams
Instructions
- On a heated grill or under a broiler, cook the peppers whole until the skin is charred on all sides.
- Transfer to a large bowl, cover, and allow to rest until cooled, about 20 minutes.
- Remove the stems and seeds from from the peppers. Peel off the charred skin and slice the peppers into thin strips.
- In a large pan, drizzle 3 tablespoons (45 milliliters) of the olive oil over medium high heat.
- Add the sliced peppers and cook for a couple of minutes before adding the garlic and seasoning with salt and pepper. Cook until fragrant, about 1 minute, then remove the pan from heat.
- Stir in the vinegar, remaining 4 tablespoons (60 milliliters) olive oil, and basil. Allow to cool.
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, just tender. Drain and place in a large bowl.
- Gently toss with the feta and pepper mixture.
- Serve at room temperature or refrigerate for 2 hours and serve chilled.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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