• Total Time: 30 minutes
  • Yield: 4-6 1x


  • 1 lb farfalle (or eliche, fusilli)
  • 6 oz smoked salmon, cut into thin strips
  • 1/2 lb red and yellow peppers, roasted and cut into thin strips
  • 1 cup Kalamata olives, pitted and halved
  • 1 cup crumbled feta cheese
  • 1 small red onion, chopped small (or ½ cup chives)

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  1. Bring a large pot of salted water to a boil. Add the pasta and cook until very al dente (2 or 3 minutes less than the package instructions). Drain the pasta and rinse with cold water to stop it from cooking. Sprinkle with olive oil to prevent it from sticking together. Set aside. Roast the peppers and cut them into thin strips. Slice the salmon into similarly sized thin strips. Pit the olives and cut them in halves. Add the peppers, olives, onion, feta cheese, and the smoked salmon, one at a time, mixing each time before adding the next ingredient. Add olive oil if necessary and salt and pepper to taste. Serve chilled.


If your peppers are not already roasted your total time will be 1 hour.