Ingredients:

  • 16 oz rotini pasta
  • 1 tbsp extra virgin olive oil
  • 8 oz jarred roasted red peppers, drained
  • 1/4 cup apple cider vinegar
  • 3 tbsp extra virgin olive oil
  • 2 cloves garlic, minced
  • 1/2 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 cup red bell pepper, finely diced
  • 1 cup yellow bell pepper, finely diced
  • 1 cup orange bell pepper, finely diced
  • 1/2 cup red onion, finely diced
  • 1/4 cup fresh parsley, chopped
  • 4 oz feta cheese, crumbled

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 2 minutes less than the package directions to ensure an al dente texture.
  2. Drain the pasta and immediately toss with 1 tablespoon of olive oil to prevent sticking. Allow the pasta to cool for 10 minutes.
  3. In a high-speed blender or food processor, combine the drained roasted red peppers, apple cider vinegar, 3 tablespoons of olive oil, minced garlic, oregano, salt, and black pepper. Process until the mixture is velvety and smooth.
  4. In an extra-large mixing bowl, combine the cooled pasta with the diced red, yellow, and orange bell peppers and the finely diced red onion.
  5. Pour the roasted red pepper dressing over the pasta mixture and fold gently with a spatula until evenly coated.
  6. Stir in the fresh parsley and crumbled feta cheese.
  7. Refrigerate for 1 hour to allow flavors to infuse before serving.