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Piccolini® Mini Wheels Pasta Salad with Red Peppers and Feta Cheese

Ease of preparation:  

Prep Time: 10 minutes

Cook time: 15 minutes

Servings: 4-6

Regions: 

Wine pairing: White



Ingredients

1 boxPiccolini® Mini Wheels
1 tablespoongarlic
2 wholered bell peppers
¾ cupblack olives, sliced
1 teaspooncapers, chopped
¼ teaspoonchili pepper flakes
½ cupfeta cheese
¼ cupextra virgin olive oil, divided
1 lemonlemon zest
to tastesalt
to tastefreshly ground black pepper


BRING a large pot of salted water to a boil.
COOK Piccolini%AE Mini Wheels according to the package direction. Drain and
toss with 1 teaspoon of the olive oil. Allow to cool on a sheet tray.
CHAR the skins of the red bell peppers over an open flame on the stove top and put then into a plastic bag to steam. Once steamed peel away the charred skin and cut into thin strips.
SAUTÉ the garlic and chili flakes in the remaining olive oil over medium heat for about two minutes.
ADD sliced black olives, julienne red peppers and chopped capers; sauté an additional 3 minutes.
ADD lemon zest and sauté 1 minute. Allow mixture to cool down.
CRUMBLE the feta cheese and mix in with the cooled sauce mixture.
TRANSFER Piccolini%AE Mini Wheels to a large bowl. Toss salad to combine, allow to rest for 1 hour before serving




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