Roasted Red Pepper Pesto Pasta With Kalamata Olives & Feta

1 lb penne pasta
1/4 cup kalamata olives, coarsely chopped
1 handful parsley, chopped
1/2 cup feta, crumbled

Pesto:
2 large roasted red peppers, or 1 1/2 cups jarred roasted red pepper
1 Tbs fresh oregano
2 cloves garlic
2 Tbs pine nuts, toasted
2 Tbs feta (crumbled)
2 Tbs olive oil
2 tsp balsamic vinegar
salt and pepper to taste

1)  Cook pasta according to package directions.  Drain and set aside.
2) Place all pesto ingredients into a food processor.  Pulse until all ingredients are minced and mixed.
3) Toss pasta with pesto, kalamata olives and parsley.  Top with feta.

Review:  This was pretty easy, and quick to make.  However, the pesto appearance was less than appetizing.  The smell was pretty tangy, too.  But, with all the ingredients tossed together, it was pretty good.  Unfortunately, it didn't make much food.  I bet this would be tasty with wilted spinach, which would also add a portion or two!