Difficulty: Easy - for beginners
Dietary guidance: v v g d
1 green bell pepper
1 orange bell pepper
1 medium-sized sweet onion, chopped
1 pkg. curly pasta of your choice
2 T Olio 18 Year Fig Balsamic Vinegar
1 cup Olio Lemon Extra Virgin Olive Oil
2 t Olio Smoked Serrano Sea Salt, finely ground
1 pkg. Feta cheese
1 pkg, pine nuts, raw, unsalted
1 cup chopped olives, more torn then cut
Cook pasta as directed on package.
Wash and quarter bell peppers, remove seeds and place them on a preheated grill until slightly soft and beginning to char.
Remove from the grill, remove charred area and carefully chop the bell peppers.
Toss drained pasta, peppers, onion, feta cheese, pine nuts and chopped olives together in a generous bowl.
Whisk vinegar, olive oil and salt together and drizzle over the salad.
Serve well-chilled, garnished with fresh edible flowers.