Bell Pepper Feta Pasta
Author: Pizza Today
Recipe type: entrees
- 6 ounces uncooked linguine
- 1 large yellow bell pepper, seeded and cut into ⅛ inch strips
- 1¼ cups quartered cherry tomatoes
- ¾ cup finely chopped fresh parsley
- ¼ teaspoon salt
- 1 4-ounce package of tomato basil feta cheese
- 1 2.25- can sliced ripe olives, drained
- Prepare pasta as directed on package.
- To soften bell pepper, place in colander and drain pasta over it.
- Toss all ingredients together before serving.