Simple, Fresh and Delicious Recipes Inspired By My Seasonal Garden

Roasted Pepper and Feta Pasta Salad

Roasted Pepper and Feta Pasta Salad

My Roasted Pepper and Feta Pasta Salad uses the best of summers produce to deliver a fresh and smoky lunch that is both healthy and delicious.

Italian food is my favourite. I love how they cook with fresh ingredients and passion, you can really taste it in their food. A huge dream of mine would be to take a road trip around Italy, stay at local farms and vineyards, and have cooking lessons in all of the different regions.

Roasted Pepper Feta Pasta Salad

Ingredients

2 Mixed peppers, cut into thirds with the stalk and seeds removed
200g Conchiglioni pasta
2 Tomatoes, deseeded and roughly chopped
60g Feta cheese, crumbled
2 Spring onions, top and tailed, sliced thinly
1 tbsp Chopped flat leaf parsley
4 tbsp Chopped fresh basil
1 tsp Olive oil
1 tbls Extra virgin olive oil
Juice from one lemon
Salt and pepper to season

Roasted Pepper and Feta Pasta Salad

Step one: Preheat the oven to 220 C and line a baking tray with baking parchment. Smother the peppers in the olive oil (ensuring both sides are coated), place them skin side up on the baking tray and roast for 20-25 minutes until the skins are charred.

Step two: When the peppers are ready take them out of the oven and leave to one side to cool. Meanwhile cook the pasta in a large pan of boiling water until al dente, then drain and refresh under cold water.

Step three: Remove the skins from the roasted peppers, roughly cop and mix with the remaining ingredients in a large bowl. Serve with cracked black pepper, a drizzle of extra virgin olive oil and a few basil leaves.

Serves two for lunch or make it as a side dish for your next BBQ.

Like the sound of this? You should try my Zesty Feta and Summer Green Salad

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