Pasta Salad w/ Tri-Colour Peppers & Goat's Milk Feta Cheese

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Goat cheese and grilled vegetables make a bountiful pasta salad. We use gemellli pasta “twists” to make it look as interesting as it tastes.

Tags: Intermediate, One Hour, Salads, Lunches, Vegetables, Cheese, Pasta & Noodles, Grilling, Low Fat, Vegetarian, High Fibre
Serves: 6
Skill level: Intermediate
Prep time: 15  minutes
Cooking time: 40  minutes
Total: 55  minutes

Additional Information


2 cups (500 mL) PC Splendido Gemelli
3 oz (90 g) PC Goat's Milk Feta Cheese in Brine crumbled (about half a 175 g pkg)
1/3 cup (75 mL) PC Blue Menu Vinaigrette - Fat Free Italian
3 sweet peppers, one each red, orange and yellow
1 cup (250 mL) trimmed and halved green beans
1/2 cup (125 mL) chopped fresh basil


  1. Place whole peppers on lightly greased grill of preheated barbecue. Cook over medium-high heat for 20 to 25 minutes, turning occasionally, or until charred on all sides. Transfer to bowl; cover with plastic wrap and let cool. Remove from bowl and peel; discard skin, stems and seed cores. Chop peppers and set aside.
  2. In large pot of boiling salted water, cook pasta for 8 minutes or until tender but firm. Drain and rinse under cold running water. Drain again and place in serving bowl.
  3. Cook beans for 5 minutes in boiling salted water, or until tender. Drain and rinse under cold running water. Drain.
  4. Gently stir peppers, beans, cheese and basil into pasta. Pour vinaigrette over, and toss to coat.

Chef's Tips

Gemelli pasta is double-stranded, like two tubes twisted together.

Nutritional Information

Per generous 1-1/3 cup (325 mL) serving
Calories 220 Cal
Fat 4 g
Sodium 340 mg
Carbohydrate 38 g
Fibre 4 g
Protein 9 g
Source of fibre.