This light, seasonally-inspired pasta dish is full of flavor, nutritious, and delicious!
Entree, Main, Side Dish
1yellow bell pepperribs and seeds removed, chopped into 1/2-inch pieces
1poundwhole-wheat fusillior other short pasta
4ouncessugar snap peasstrings removed, sliced diagonally into 1/2-inch-wide strips
1/2cupchopped fresh mint
1 1/2cups6 ounces crumbled feta cheese
Coarse salt and freshly ground pepper
Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil. Spread peppers, tomatoes, and scallions on baking sheet and toss with 1 to 2 teaspoons olive oil. Roast for 10-13 minutes, tossing every so often to make sure the scallions aren't burning. Remove from oven and set aside.
In the meantime, in a large pot of boiling water (unsalted), cook pasta until al dente, approximately 10 minutes. Add snap peas and cook for 1 minute, until bright green and tender. Drain pasta and snap peas.
Coat bottom of pot with 1 teaspoon olive oil and return cooked pasta and snap peas to the pot. Add the roasted vegetables, mint, feta, remaining oil, vinegars, salt (about 1 teaspoon) and pepper, to taste. Serve at room temperature or chilled.
Number of servings depends on serving size if serving as entree or side dish.