Cool Penne with Olives, Capers & Feta

The bright Mediterranean flavors in this pasta make it a terrific accompaniment to grilled full-flavored fish such as bluefish, mackerel, or salmon.

• Coarse salt
• 12 oz. dry penne pasta
• 7 Tbs. extra-virgin olive oil
• 7 Tbs. red-wine vinegar
• 2 cloves garlic, minced
• Freshly ground black pepper
• 1 Tbs. chopped fresh oregano
• 1 cup thinly sliced red onion
• 3/4 cup pitted kalamata olives, very coarsely chopped
• 5 Tbs. drained capers
• 1 small green bell pepper, thinly sliced
• 1 small yellow or orange bell pepper, thinly sliced
• 1 pint tiny cherry tomatoes (red or yellow or a mix) or grape tomatoes, halved or quartered
• 8 oz. feta, crumbled
• Oregano sprigs as a garnish

In a large pot, bring 6 qt. water and 2 Tbs. salt to a boil. Add the penne and cook until al dente, 10 to 12 minutes. Drain the pasta and toss it immediately with 1 Tbs. of the olive oil. Let it cool completely in the refrigerator.

In a large bowl, whisk the remaining 6 Tbs. olive oil with the vinegar and garlic. Season to taste with salt and pepper. Add the penne, the chopped oregano, red onions, olives, capers, bell peppers, and cherry tomatoes. (At this point, you can refrigerate the pasta for up to a few hours.) To serve, add the feta and stir until just combined. Taste and season with salt and pepper. Turn the pasta into a serving bowl and garnish with the oregano sprigs.