- 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.