Yield
4 servings (serving size: 1 1/4 cups)

Draining the pasta over the bell pepper may seem an unusual procedure, but it works great. This method cooks the pepper strips slightly before you toss them with the rest of the ingredients.

How to Make It

Cook pasta according to package directions, omitting salt and fat. Place bell pepper in a colander; drain pasta over bell pepper. Combine pasta, bell pepper, tomatoes, and remaining ingredients in a large bowl; toss gently. Serve immediately.

Ratings & Reviews

cookfromsocal's Review

Lindabernier
May 08, 2011
This was delicious and so easy. I used red pepper and left out the olives as I don't like olives. A definite repeat.

Lindabernier's Review

heir16
January 18, 2010
Excellent, I would definitely make it again and for company. I just grilled the yellow pepper and added some argula. I served it as a side dish with tilapia.

lizardstew's Review

cookfromsocal
July 26, 2009
This recipe was easy and tasty. The seasoned feta gave it a great taste, and all the different veggies added texture.

heir16's Review

lizardstew
November 12, 2008
Iloved it. I roasted and peeled my bell peppers and thought it added a lovely sweetness to the recipe.