Bell Pepper-Feta Pasta Toss

Bell Pepper-Feta Pasta Toss
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  • ¾ cup finely chopped fresh parsley
  • 1 ¼ cups quartered cherry tomatoes
  • 1 large yellow or red bell pepper, seeded and cut into 1/8-inch strips
  • ¼ teaspoon salt
  • 1 (2 1/4-ounce) can or 1/4 cup sliced ripe olives, drained
  • 1 (4-ounce) package crumbled feta cheese with basil and sun-dried tomatoes
  • 6 ounces uncooked linguine

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.

View full recipe at My Recipes


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