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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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When bell peppers fill the local farmer's market, I make this refreshing salad to serve with grilled meats. From Light & Tasty Magazine, 2004. Ingredients:
2 1/4 cups raw penne pasta |
3/4 cup chopped sweet onion |
1 tablespoon olive oil |
3 garlic cloves, minced |
1 cup chopped red bell pepper |
1 cup chopped green pepper |
1/4 cup sliced black olives |
1 teaspoon dried oregano |
1/4 teaspoon salt |
1/8 teaspoon cayenne pepper |
1/4 cup water |
1/2 cup crumbled feta cheese |
Directions:
1. Cook and drain pasta.
2. In a nonstick skillet, sauté onion in oil for 1 1/2 minutes. Add garlic; cook 30 seconds longer. Add red & green bell peppers; cook & stir 3 minutes, until vegetables are tender.
3. Stir in olives, oregano, salt, and cayenne pepper.
4. Add water; cook and stir until mixture comes to a boil. Add drained pasta, remove from heat.
5. Stir in cheese; serve immediately.
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