Bell Pepper-Feta Pasta Toss

• ounces uncooked linguine↗6
• large yellow bell peppers or 1 large red bell pepper, seeded and cut into 1/8-inch strips↗1
• cups quartered cherry tomatoes1 1⁄4
• cup finely chopped fresh parsley3⁄4
• teaspoon salt↗1⁄4
• (4 ounce) package crumbled feta cheese↗1
• (2 1/4 ounce) can sliced ripe olives or 1/4 cup sliced ripe olives, drained↗1

Step-by-step instructions

1. 1

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

2. 2

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

3. 3

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