Cool Penne with Olives, Capers & Feta

Cool Penne with Olives, Capers & Feta
Photo by France Ruffenache


  • Coarse salt
  • 1 pint tiny cherry tomatoes (red or yellow or a mix) or grape tomatoes, halved or quartered
  • 7 Tbs. extra-virgin olive oil
  • 1 small green bell pepper, thinly sliced
  • 8 oz. feta, crumbled
  • 12 oz. dry penne pasta
  • Freshly ground black pepper
  • + 8 more ingredients
    • 2 cloves garlic, minced
    • ¾ cup pitted kalamata olives, very coarsely chopped
    • 1 cup thinly sliced red onion
    • 7 Tbs. red-wine vinegar
    • 5 Tbs. drained capers
    • 1 Tbs. chopped fresh oregano
    • 1 small yellow or orange bell pepper, thinly sliced
    • Oregano sprigs as a garnish

In a large pot, bring 6 qt. water and 2 Tbs. salt to a boil. Add the penne and cook until al dente, 10 to 12 minutes. Drain the pasta and toss it immediately with 1 Tbs. of the olive oil. Let it cool completely in the refrigerator. In a large bowl, whisk the remaining 6 Tbs. olive oil with the v...

View full recipe at Fine Cooking


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