A recipe for Pasta Salad with Grilled Peppers and Feta! Tender pasta is tossed with grilled bell peppers, feta cheese, and a light sherry vinaigrette.
I first came across this Pasta Salad with Grilled Peppers and Feta recipe while reviewing Pasta: Fresh, Simple, and Delicious by Valéry Drouet and Pierre-Louis Viel. Unfortunately, the book is no longer in print.
It is the perfect summer dish or side to take along for picnics and celebrations/get-togethers. The longest steps are grilling and peeling the peppers, but everything else comes together fairly quickly.
Simply boil the pasta until al dente, then toss with the colorful, grilled bell peppers and feta. Finish by lightly tossing the mixture with sherry vinegar, olive oil, and fresh basil.
Either enjoy shortly after assembling or refrigerate for a couple of hours to serve chilled.
A Few Tips
The book mentions using a spiraled Dondolini pasta. I had never heard of this shape and ended up going with Vesuvio (volcano-shaped) dried pasta from my local grocery store.
Any favorite, medium-sized pasta shape will work well, especially if it has curves or holes to hold the dressing and pieces of feta.
I grilled the bell peppers until charred on all sides, then transferred them to a covered bowl. If covering with plastic, make sure the wrap doesn’t directly touch the peppers. As the peppers cool, the trapped steam helps loosen the charred skin. This will make it easier to peel off. Don’t worry if you can’t remove a piece or two.
Not a fan of basil? You can swap it for equal amounts of other fresh herbs such as parsley.
Want to add more vegetables? Arugula or other greens would also be great options.
If possible, use a good quality block of Greek feta (φέτα) soaked in brine and made with sheep’s milk (and maybe a little goat milk). I have been able to find it in the specialty cheese section of larger American grocery stores or markets with Eastern European/Mediterranean ingredients.
For smaller servings, this recipe can easily be halved.
Looking for more pasta salad recipes?
Try my:
Pasta Salad with Grilled Peppers and Feta Recipe
Adapted from Pasta: Fresh, Simple and Delicious by Valéry Drouet and Pierre-Louis Viel
Pasta Salad with Grilled Peppers and Feta
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
- 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.
Carol
I was looking for a fresh new salad recipe and came across this. It sounds so delicious and shares my love for pasta and peppers! YAY! I cannot wait to try it.
Tara
Hope you love it!
Erik
Huge fan of grilled peppers. Wonderful addition to the salad!