Bell Pepper-Feta Pasta Toss recipe

4 servings

6 ounces uncooked linguine

1 large yellow bell pepper, seeded and cut into 1/8-inch strips

1 1/4 cups quartered cherry tomatoes

3/4 cup finely chopped fresh parsley

1/4 teaspoon salt

1 (4 ounce) package tomato basil feta cheese

1 (2.25 ounce) can sliced ripe olives, drained

Cook pasta according to package directions, omitting salt and fat.

Place bell pepper in a colander; drain pasta over bell pepper.

Combine pasta, bell pepper, tomatoes, and remaining ingredients in a large bowl; toss gently.

Serve immediately.