Colorful Pasta Salad with Grilled Peppers, Capers and Green Olives
Recipe Type: Pasta, Primi
Healthy, quick and delicious pasta salad with colorful grilled peppers, savory capers and fruity green olives An amazing combination of Italian flavors
  • 8 oz (225 gr) of organic mini peppers (about 6) red, orange and yellow
  • ½ cup (about 12-15) of chopped green olives
  • 1 tablespoon of Colavita capers
  • a couple of tablespoons of organic Colavita extra virgin olive oil
  • 12 oz (340 gr) of Colavita tricolor fusilli pasta
  • 1 tablespoon of fresh Italian parsley, chopped
  • salt
  1. Wash the peppers, cut in half and remove the seeds if any. Drizzle with Colavita olive oil and sprinkle with salt.
  2. Place the peppers, skin side down, on a hot grilling pan (or grill), and cook until the skin blisters and burns a little. It should take about 3-4 minutes, but time can vary based on your grill.
  3. Wrap the peppers in aluminum foil, and keep them close for 10 minutes or so. This will help remove the skin more easily, and soften the peppers.
  4. Bring a large pot of salted water to a boil. Cook the pasta when the water boils following the direction of the box.
  5. Peel the peppers and cut in pieces.
  6. In a large bowl combine the capers, chopped olives and peppers.
  7. When the pasta is cooked al dente, drain and run under cold water, to prevent from overcooking (unless you plan to eat the pasta right away!). Toss the pasta with the olives, peppers and capers. Drizzle with some more olive oil and sprinkle with chopped fresh parsley.
  8. You can serve immediately or at room temperature.
Recipe by Honest Cooking at