Pepper Pasta Salad

A colorful salad just in time for summer! Use the colors of peppers that you have. Barb L.

Yield: 4-6 Servings


½ box (4 ozs.) ditalini or other small pasta, cooked al dente (see note below)

1 Roma tomato, seeds and membranes removed, sliced very thin

¼ yellow bell pepper, seeds and membranes removed, sliced very thin

¼ orange bell pepper, seeds and membranes removed, sliced very thin

1/3 cup purple or sweet white onion, sliced thin

¼ cup Flying Olive Single varietal of mild-medium Extra Virgin Olive Oil or Flying Olive Tuscan Herb Extra Virgin Olive Oil

1 Tbsp Flying Olive Oregano or Jalapeno Balsamic Vinegar

¼-? Flying Olive Baklouti Green Chile Extra Virgin Olive Oil, for a little kick, optional

½ tsp sea salt, more to taste

¼ tsp freshly ground black pepper, more to taste

½ tsp Italian seasonings (I like McCormick’s Italian Spice Grinder)

½ tsp garlic powder

1 tsp freshly squeezed lemon juice

1 Tbsp of fresh minced Italian parsley


Cook the ditalini pasta al dente (to the tooth), 1 less minute than directions on the package. Drain and let cool.

Meanwhile, slice the tomato, pepper, and onion into the thinnest strips possible. Slice them in ½ if necessary so that all the veggies are about the same size.

Shake or whisk the Flying Olive EVOO and Balsamic of Choice together in a jar or a bowl. Add the salt, pepper, Italian seasonings, garlic powder, lemon juice, and parsley. Add more salt and pepper to taste.

Let chill in the refrigerator for at least an hour, covered. Mix again before serving, check seasonings, and serve.

Submitted by Barb L.