Recipe courtesy of Barilla
Recipe courtesy of Barilla
Watch how to make this recipe.
Mini Wheels Pasta Salad with Red Peppers and Feta Cheese
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- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 7-9 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 321
- Total Fat
- 11 g
- Saturated Fat
- 3 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 9 g
- Cholesterol
- 8 mg
- Sodium
- 272 mg
A simple salad with tremendous flavor! Fun Piccolini® Mini Wheels pasta surrounded by red peppers, crumbled feta, black olives, capers and garlic with a dash of lemon and chili pepper.
- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 7-9 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 321
- Total Fat
- 11 g
- Saturated Fat
- 3 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 9 g
- Cholesterol
- 8 mg
- Sodium
- 272 mg
Ingredients
Directions
- 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.
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