Roasted Pepper Pasta Salad With Herbs and Feta

Submitted by buds mom

"I got this recipe from the Betty Crocker Easy Meals for Diabetes. the book is now falling apart and I keep losing this recipe. Its one of my favorites to take for lunches and I wanted to post it so I can't lose it. If you don't have fresh basil leaves, the freeze dried kind works okay too. This can be made without the mint, but it adds a nice flavour. Hope you enjoy."

 

• Ready In: 25mins
• Ingredients: 9
• Yields: 2 cups
• Serves: 8

ingredients

• 2 2 large orange peppers or 2 large yellow peppers
• 1 medium red onion
• 14.79 ml olive oil
• 709.77 ml uncooked whole wheat penne
• 354.88 ml turkey pepperoni
• 118.29 ml crumbled feta
• 118.29 ml low-fat Italian salad dressing
• 29.58 ml chopped fresh basil leaves
• 14.79 ml fresh mint leaves

directions

1. Cut peppers into 1 inch pieces. Cut onion into wedges.
2. Heat oven to 450 degrees. Place vegetables on a single layer on pan and toss with olive oil. Bake uncovered for 15 to 20 minutes or until they are lightly browned and tender.
3. Meanwhile cook and drain pasta as directed. Rinse with cold water and drain.
4. Toss peppers, onions, pasta and remaining ingredients in a large bowl.
5. Serve immediately or refridgerate for 1 to 2 hours.