Bell Peppers and Pasta

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

• Ready In: 15 mins
• Serves: 4-6

Ingredients

• 2 1⁄4 cups  raw penne pasta
• 3⁄4 cup  chopped sweet onion
• 1  tablespoon olive oil
• 3  garlic cloves, minced
• 1  cup  chopped red bell pepper
• 1  cup  chopped green pepper
• 1⁄4 cup  sliced black olives
• 1  teaspoon dried oregano
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon cayenne pepper
• 1⁄4 cup water
• 1⁄2 cup  crumbled feta cheese

Directions

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.