Recipe courtesy of Barilla
Mini Wheels Pasta Salad with Red Peppers and Feta Cheese
- Level: Easy
- Yield: 7-9 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 321
- Total Fat
- 11
- Saturated Fat
- 3
- Carbohydrates
- 46
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 9
- Cholesterol
- 8
- Sodium
- 272
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
Ingredients
1 box Barilla Piccolini® Mini Wheels
1/4 cup extra virgin olive oil
2 red bell peppers
1 tablespoon garlic
1/4 teaspoon red chili pepper flakes
3/4 cup black olives, sliced
1 teaspoon capers, chopped
Salt and Pepper to taste
Fresh lemon zest
1/2 cup feta cheese
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.
- 2011 Barilla. All Rights reserved.