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Pasta Salad with Grilled Peppers and Feta

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.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
20 mins
Total Time
50 mins
Servings: 6 Servings
Course: Main Course
Cuisine: International

Ingredients

  • 2 green bell peppers
  • 2 red bell peppers
  • 2 yellow bell peppers
  • 2 cloves garlic minced
  • Salt and freshly ground pepper to taste
  • 3 tablespoons sherry vinegar
  • 7 tablespoons (100 milliliters) olive oil divided
  • 20 basil leaves gently chopped
  • 1 1/4 pounds (600 grams) dried dondolini or Vesuvio pasta (large spirals)
  • 1 pound (450 grams) feta cheese cut into small cubes

Instructions

    Cup of Yum
  1. On a heated grill or under a broiler, cook the peppers whole until the skin is charred on all sides.
  2. Transfer to a large bowl, cover, and allow to rest until cooled, about 20 minutes.
  3. Remove the stems and seeds from from the peppers. Peel off the charred skin and slice the peppers into thin strips.
  4. In a large pan, drizzle 3 tablespoons (45 milliliters) of the olive oil over medium high heat.
  5. 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.
  6. Stir in the vinegar, remaining 4 tablespoons (60 milliliters) olive oil, and basil. Allow to cool.
  7. 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.
  8. Gently toss with the feta and pepper mixture.
  9. Serve at room temperature or refrigerate for 2 hours and serve chilled.