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.
Contents
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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