Simple Pasta Salad with Bell Peppers and Tomatoes Recipe

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4 servings SERVINGS


  • 8 ounces uncooked ditalini pasta
  • 3 tomatoes, chopped
  • 2 red bell peppers, cut into strips
  • 1 orange bell pepper, cut thin strips
  • 2 cloves garlic, crushed
  • 1-1⁄2 tablespoons finely chopped fresh thyme leaves
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • Salt and pepper, to taste
  • 1⁄2 to 3⁄4 cup crumbled feta or blue cheese, optional


  • Boil and drain pasta according to package directions; set aside to cool.
  • In a large bowl, combine tomatoes, bell peppers, garlic, thyme, vinegar and oil. Season with a little salt and pepper. Cover and refrigerate for at least 30 minutes.
  • Add pasta to tomato mixture, and toss to combine. Taste, and adjust seasonings as needed. Chill until ready to serve.
  • Just before serving, sprinkle cheese on top, if desired.
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