Pasta Salad with Olives & Peppers

What You Get

Bell pepper

Pitted Castelvetrano olives

Cooked pasta

Crumbled feta cheese

Salsa verde

What You’ll Need

Salt and freshly ground pepper

Chile flakes (optional)

Makes 4 side servings

Active Time: 10 minutes  

Total Time: 10 minutes  

Seed and chop the bell pepper. Drain and roughly chop the olives. In a bowl, combine the pasta, bell pepper, olives, and feta. Drizzle with the salsa verde, season with salt and pepper, and toss to coat. Add a pinch of chile flakes, if you want some heat. Rest to let the flavors combine, 3 minutes. Heap the pasta salad on plates, grind with pepper, and serve. Or transfer to an airtight container and refrigerate for up to 3 days.