Pasta Salad With Grilled Peppers, Feta and Mint

28 05 2012

This is a killer pasta salad kids, it comes together fast and is good for summer picnics…a must try! Food Network Magazine had a great recipe for a pepper, mint and feta side dish as well as a tasty vinaigrette. I combined the two, added pasta and a few other twists and poof, a This Girl classic!

Pasta Salad With Grilled Peppers, Feta and Mint

The following serves 10 as a side dish:

  • 1 lb Gemelli pasta (I liked the shape of Gemelli to stand up to the peppers, but use whatever you like)
  • 2 red bell peppers, seeded and quartered
  • 2 orange bell peppers, seeded and quartered
  • 2 yellow bell peppers, seeded and quartered
  • Red pepper flakes
  • 1/3 cup olive oil
  • 2 Tbsp white wine vinegar
  • 1 shallot, minced
  • Zest and juice of 1 lemon
  • Salt and pepper
  • Large handful fresh mint, chopped
  • 8 oz crumbled feta cheese

Preheat a grill to high. Toss quartered bell peppers with enough olive oil to coat, salt and red pepper flakes. Grill, turning, until blistered, about 10 minutes. Be sure to watch these as your grill might cook faster. Transfer to a bowl until cool enough to handle.

While peppers are grilling, boil water and cook pasta to al dente according to the package. Drain and rinse until cold water.

Meanwhile, make the vinaigrette: Whisk 1/3 cup olive oil, 2 Tbsp white wine vinegar, 1 minced shallot, zest of 1 lemon, 1/2 tsp salt and pepper to taste. I like to make this in the bottom of my serving bowl to save on cleanup 🙂

Toss the pasta in the vinaigrette right it’s been rinsed and is still warm, this will help flavor the pasta. You may not want to use the whole pound, just toss a little in at a time until all the vinaigrette is soaked up. I used about 3/4 of a pound.

When the peppers are cool enough to handle. Cut in strips and add to pasta and vinaigrette and top with the juice of the zested lemon. Toss with chopped mint and crumbled feta. Taste and adjust salt as needed. Cool until ready to serve.

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