Cool Penne with Olives, Capers & Feta

Ingredients

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

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