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Bell Pepper-Feta Pasta Toss

Source of Recipe

Cooking Light


List of Ingredients

6 ounces linguine, cooked as directed
1 large yellow bell pepper (or red) seeded and cut into 1/8" strips
1 1/4 cups cherry tomatoes, quartered
3/4 cup finely chopped fresh parsley
1/4 teaspoon salt
1 package crumbled feta cheese with basil and tomato (4 oz)
1 can ripe olives (2.25 oz) sliced and drained


Recipe

Cook pasta according to package directions, omitting salt and fat. Place bell pepper in a colander and drain pasta over bell pepper.* Combine pasta, bell pepper, tomatoes, and remaining ingredients in a large bowl. Toss gently. Serve immediately. Serves 4 (serving size: 1-1/4 cups)


* Draining the pasta over the bell pepper may seem an unusual procedure, but it works great. This method cooks the pepper strips slightly before you toss them with the rest of the ingredients