Pepper, Olive And Feta Pasta Salad
- 1 red pepper
- 1 yellow pepper
- 3 tablespoons olive oil
- 2 teaspoons thyme leaves
- 1 tablespoon roughly chopped flat leaf parsley
- 1 handful of small basil leaves
- 80 g kalamata olives, halved
- 400 g dried wholemeal penne or similar pasta
- 150 g feta cheese, crumbled
- sea salt and freshly ground black pepper
- #Here, a number of typically Mediterranean flavours are served with wholemeal pasta. The feta cheese adds a lovely sharp tang. Using wholemeal pasta instead of white not only gives a nuttier taste, it also lowers this salad’s glycaemic index.# Preheat the oven to 220°C (425°F) Gas 7. Brush the peppers with 1 tablespoon of the oil, place in a roasting tin and cook in the oven for 15 minutes, turning often until they puff up and blacken evenly all over.
- Remove the peppers from the oven and place them in a plastic food bag. When cool enough to handle, remove the skin, stalks, seeds and any membranes and thinly slice the remaining flesh. Put the slices in a large bowl and add the remaining oil, the herbs and olives. Cover and set aside for around 30 minutes to allow the flavours to develop.
- Bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente, or according to the instructions on the packet. Rinse under cold water, drain and add to the other ingredients. Use your hands to mix well. Season with salt and pepper, add the feta and toss again before serving.