This is a fantastic side dish to accompany a wide variety of entrees, my favorites being a light baked fish or chicken, or this dish can serve as a stand alone vegetarian entree or main dish entree with a some cooked chicken or shrimp stirred in. However your serve it, this pasta is PACKED WITH FLAVOR. I like to use Skinny pasta to keep it low-calorie and low-carb, but you can use any pasta you prefer. Roasted red peppers, sun-dried tomatoes or artichokes can be substituted for the banana peppers or olives based on your preference, this is just the combination my family likes.

-16 oz pasta, cooked according to package directions
-2 Tbsp olive oil, divided
-1/2 tsp salt
-1/2 tsp pepper
-1/2 tsp oregano
-1/4 tsp red pepper flakes
-2 cups grape tomatoes
-1 red onion, thinly sliced
-1/3 cup chopped or sliced Kalamata olives
-1/3 cup sliced banana peppers
-3 cloves garlic, minced
-1/2 cup crumbled Feta Cheese
-juice of 1 lemon

Toss the tomatoes and sliced onion with oil, salt, pepper, oregano and red pepper flakes, then spread on a baking sheet. Bake at 425 for 20 minutes. Add the olives, banana peppers and garlic to the pan, then give everything a good stir. Sprinkle the feta over top. Bake an additional 10 minutes. Add the lemon juice and pasta to the pan, stir everything together and serve.