Tasty Tuesday: Pasta Salad with Green Peppers, Tomatoes, and Olives
Author: Alina Muresan
Prep time:
Cook time:
Total time:
Serves: 8
- 1 lb (454 g) small pasta (elbow, rotini, etc.)
- 2 small green peppers or 1 big one, cubed (approximately 2 cups)
- 1 big tomato, chopped (approximately 1 cup)
- 250 ml jar of pitted black olives, each olive cut in quarters (approximately 1 cup)
- 200 g feta cheese cubed – optional (feta can be replaced with 1 cup chickpeas)
- ½ cup olive oil
- Sea salt – to taste
- Black pepper – to taste
- Boil the pasta according to the instructions on the package. Drain.
- In a big bowl mix all the ingredients gently. Season with sea salt and black pepper if needed.
- Chill in the fridge for at least 30 minutes. The salad is best served cold.
- Leftovers can be stored in the fridge up to 3 days.
Recipe by Orgali at https://orgali.ca/2014/06/tasty-tuesday-pasta-salad-green-peppers-tomatoes-olives/
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