Bell pepper-feta pasta toss

Makes 4 servings

From Missy and Cooking Light

Ken Rating: 8.0

4 points/serving

1 serving is about 1-3/4 c.

To make this tangier, use green peppers instead of the red or yellow and green olives instead of black.


6 ounces uncooked linguini pasta (whole wheat)

1 large yellow or red bell pepper, seeded and cut into 1/8-in. strips

1-1/4 cups cherry tomatoes, quartered

3/4 cup fresh parsley, finely chopped

1/4 teaspoon salt

1 4-ounce package crumbled reduced-fat feta cheese with basil and sun-dried tomatoes

1 2 1/4-oz can or 1/4 c. pitted ripe olives, drained and sliced


  1. Cook pasta according to package directions, omitting salt and fat.
  2. Place bell pepper in a colander.
  3. Drain pasta over bell pepper. (This cooks the peppers slightly.)
  4. Combine pasta, bell pepper, tomatoes, and remaining ingredients in a large bowl.
  5. Toss gently.
  6. Serve immediately.
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