Peppadew and Feta Pasta Salad
Sweet piquanté peppers, feta, cucumber and parsley dress fusilli in a sharp lemon vinaigrette that travels better than a heavy mayonnaise salad.
01Warm pasta absorbs the vinaigrette.
02Piquanté peppers supply sweetness and acidity.
03Feta is folded last so it stays distinct.
Cook it calmly.
- 01
Cook for salad
Boil fusilli just beyond al dente, drain well and spread it on a tray.
- 02
Make the dressing
Whisk olive oil, lemon zest and juice with black pepper and a spoon of pepper brine.
- 03
Dress while warm
Toss the warm pasta with two-thirds of the dressing and allow it to cool.
- 04
Fold and finish
Add peppers, cucumber, spring onion, parsley, feta and remaining dressing just before serving.
Common mistakes
- Leaving brine on the peppers.
- Adding cucumber while the pasta is hot.
- Salting before tasting the feta.
The detail that changes the dish.
Cool the dressed pasta in a shallow layer. A deep warm bowl traps steam and softens the fusilli.
Warm pasta absorbs the vinaigrette.
Sweet piquanté peppers, feta, cucumber and parsley dress fusilli in a sharp lemon vinaigrette that travels better than a heavy mayonnaise salad.
Piquanté peppers supply sweetness and acidity. Feta is folded last so it stays distinct.
A South African pantry flavour at the braai table
Sweet piquant peppers became a recognisable South African pantry ingredient, while pasta salad is an international make-ahead format. Their meeting here is contemporary local cooking. Feta, cucumber and lemon keep the peppers in a bright vinaigrette setting rather than duplicating the site's creamy or curried braai salads.
The recipe is classified South African for ingredient culture and braai usefulness, not because it claims an old fixed formula. Dressing warm fusilli first and folding in crisp vegetables after cooling makes the method useful for transport and service, while the cold-holding advice reflects the realities of a summer table.
How to handle the key ingredients
PEPPADEW® is a South African brand, not the botanical name of the pepper. Its Sweet Piquanté Peppers suit this recipe; drain them well and taste the brine before adding extra sugar or vinegar.
Cool the dressed pasta in a shallow layer. A deep warm bowl traps steam and softens the fusilli.
At the table
Serve Peppadew and Feta Pasta Salad once the final texture is set. Taste again after resting because pasta continues to absorb seasoning.
Later, if needed
Chill promptly, preferably below 5°C, and eat within 3 days. At a braai, return the bowl to the cooler before it has stood out for two hours. Freezing is not suitable.
Be realistic
Do not freeze the assembled dish unless the storage note specifically recommends it.
Frequently asked questions
What is the key technique for Peppadew and Feta Pasta Salad?+
Cool the dressed pasta in a shallow layer. A deep warm bowl traps steam and softens the fusilli.
Which mistakes should I avoid?+
Avoid leaving brine on the peppers.; adding cucumber while the pasta is hot.; salting before tasting the feta.
How should I store it?+
Chill promptly, preferably below 5°C, and eat within 3 days. At a braai, return the bowl to the cooler before it has stood out for two hours. Freezing is not suitable.
