Pasta with marinated feta

Cooking Vegetarian Pasta with marinated feta

Pasta with feta, olives and capsicum is a great combination for a light winter meal or side dish.

Lables: Low sugar Vegetarian Egg free Fish free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Place feta into a shallow ceramic dish with garlic, herbs and oil. Turn gently to coat. Cover. Refrigerate for 1 hour. Remove from fridge 20 minutes before using.
  2. Preheat grill on high. Cut capsicums into large, flat pieces. Remove seeds and membranes. Place, skin-side up, onto grill tray. Grill for 8 to 10 minutes, or until skin blackens. Place into a plastic bag and twist to seal. Stand for 5 minutes. Remove skins and roughly chop flesh.
  3. Meanwhile, cook pasta in a saucepan of boiling salted water, following packet directions, until tender. Drain. Return to saucepan. Add feta mixture, capsicum and olives. Toss over low heat to combine. Season with salt and pepper. Serve.

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200g feta, cut into 1cm cubes
1 garlic clove, crushed
1 tbsp rosemary leaves
1 tbsp thyme leaves
2 tbsp extra virgin olive oil
2 red capsicums
400g dried pasta
1/2 cup kalamata olives, pitted, halved

Adv

Autors
Preparation time
1:30
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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