Pasta Salad with Grilled Peppers and Feta
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.
Servings 6 Servings
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.