Total Time
Prep 0 mins
Cook 0 mins

Every time I make this it gets rave reviews and lots of recipe requests.

Ingredients Nutrition


  1. Cook pasta according to directions; drain.
  2. Rinse with cold water.
  3. Prepare vinaigrette while pasta is cooking.
  4. Stir all vinaigrette ingredients together in large bowl.
  5. To Roast Pepper Take 1 large red bell pepper, roast under broiler or on barbecue rotating frequently until skin is black.
  6. Place warm pepper in sealed zip lock bag for 5 minutes.
  7. Peel skin off pepper while it is still hot.
  8. Seed and chop pepper.
  9. Stir pasta, pepper, canned ingredients and onion into vinaigrette. Add salt and pepper to taste.
  10. Chill and serve.
  11. Top with feta cheese if desired.
  12. Enjoy!


Most Helpful

Good, but got several comments that it needed more zip to it. I would recommend adding some Italian spices and maybe more garlic. DH thought maybe a Tbls. of hot pepper juice would help. I only used half the olive oil to cut down on the calories and everyone agreed it was oily enough.

Marg (CaymanDesigns) May 10, 2010

We liked this recipe, but our family thought it needed more flavor so I added Salad Supreme seasoning to taste and some quartered pepperoni rounds. Also did not use all of the dressing. Absolutely delicious!

hayleyosm August 03, 2003

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