Total Time
Prep 15 mins
Cook 0 mins

When bell peppers fill the local farmer's market, I make this refreshing salad to serve with grilled meats. From Light & Tasty Magazine, 2004.

Ingredients Nutrition


  1. Cook and drain pasta.
  2. In a nonstick skillet, sauté onion in oil for 1 1/2 minutes. Add garlic; cook 30 seconds longer. Add red & green bell peppers; cook & stir 3 minutes, until vegetables are tender.
  3. Stir in olives, oregano, salt, and cayenne pepper.
  4. Add water; cook and stir until mixture comes to a boil. Add drained pasta, remove from heat.
  5. Stir in cheese; serve immediately.
Most Helpful

It was a quick and easy recipe that tasted great! Thanks for sharing it!

cookinginkarachi July 28, 2013

This is great and so fast! I only had green olives, but next time I'll use the black olives. Thanks for sharing!

ellie_ June 23, 2009