Rotelle with broiled feta, snow peas, and yellow bell pepper

Suprise, I have pictures tonight! This dinner was really good. One of the kids really liked it, while the other could have done with out it. There are a lot of veggies in here as well as tomatoes. My kids are not huge veggie kids. But they ate it. I served some bagel chips with this dinner and they went together really well. This is a great summer meal. It can be served hot, room temp., or cold.

Rotelle with broiled feta, snow peas, and yellow bell pepper

12 oz. rotelle or any spiral-shaped pasta (I used a mulit colored spiral and some mac. noodles)
8 oz. feta cheese, cut crosswise into 1/2 inch slices
2 Tbs. evoo, divided
1/2 red onion, sliced into half-moons
2 cloves garlice, minced
1 1/2 c. snow peas (fresh or frozen- I used frozen snap peas...it's what I could find)
1 med. yellow bell pepper, seeded and cut into thin strips
1 1/2c. cherry or grape tomatoes, cut in half
2 Tbs. balsamic vinegar
1/4 c. chopped fresh basil (I used a small palmfull of dried basil)
Salt and pepper to taste

Cook the pasta according to the package directions. Drain and transfer to a large bowl.

Meanwhile, preheat the broiler. Arrange the feta slices on an aluminum foil-lined baking sheet and place under the broiler. Broil until the cheese is golden brown on top, about 2 min. Set aside.

Heat 1 Tbs. of the oil in a large skillet over medium heat. Add the onio and garlic and cook, stirring for 1 min. Add the snow peas and bell pepper and cook, stirring, until crisp-tender, about 5 min. Add the tomatoes and cook until just softened, about 1 min. Transfer the vegetables to the pasta, add the remaining 1 Tbs. oil and the vinegar, and toss to combine. Fold in the basil. Season to taste with salt and pepper.

Transfer the pasta to a serving platter or individual plates, top with the broiled feta slices, and serve.

Plate and enjoy!