Bring a large pot of salted water to a boil.
Cook Piccolini¿ Mini Wheels according to the package directions.
Drain and toss with 1 teaspoon of the olive oil. Allow to cool on a sheet tray.
Char the skins of the red bell peppers over an open flame on the stove top and put then into a plastic bag to steam. Once steamed peel away the charred skin and cut into thin strips.
Saute the garlic and chili flakes in the remaining olive oil over medium heat for about two minutes.
Add sliced black olives, julienne red peppers and chopped capers; saute an additional 3 minutes.
Season to taste.
Add lemon zest and saute 1 minute. Allow mixture to cool down.
Crumble the feta cheese and mix in with the cooled sauce mixture.
Transfer Piccolini¿ Mini Wheels to a large bowl. Toss salad to combine, allow to rest for 1 hour before serving.
2011 Barilla. All Rights reserved.
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