Ingredients (serves 4)

* 200g feta cheese, cut into 1cm cubes
* 1 garlic clove, crushed
* 1 tablespoon rosemary leaves
* 1 tablespoon thyme leaves
* 2 tablespoons extra virgin olive oil
* 2 red capsicums
* 400g dried pasta (such as macaroni)
* 1/2 cup kalamata olives, pitted, halved

Method

1. Place feta into a shallow ceramic dish with garlic, herbs and oil. Turn gently to coat. Cover. Refrigerate for 1 hour. Remove from fridge 20 minutes before using.
2. Preheat grill on high. Cut capsicums into large, flat pieces. Remove seeds and membranes. Place, skin-side up, onto grill tray. Grill for 8 to 10 minutes, or until skin blackens. Place into a plastic bag and twist to seal. Stand for 5 minutes. Remove skins and roughly chop flesh.
3. Meanwhile, cook pasta in a saucepan of boiling salted water, following packet directions, until tender. Drain. Return to saucepan. Add feta mixture, capsicum and olives. Toss over low heat to combine. Season with salt and pepper. Serve.

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