Tri-Colored Pasta with Feta Cheese

Tri-Colored Pasta with Feta Cheese

14
lliz 0

"This unique and colorful salad may be served cold and has been a hit at every picnic so far."

Ingredients

1 h 30 m servings 325 cals
Serving size has been adjusted!

Original recipe yields 9 servings

Adjust

Nutrition

  • Calories:
  • 325 kcal
  • 16%
  • Fat:
  • 14.2 g
  • 22%
  • Carbs:
  • 40.4g
  • 13%
  • Protein:
  • 11.1 g
  • 22%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 550 mg
  • 22%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
  2. In a large bowl, combine the pasta, olives, artichoke hearts, feta cheese, garlic, olive oil, red wine vinegar, bell pepper and black pepper to taste. Toss together and refrigerate 1-4 hours before serving.
  • profile image

Your rating

Cancel
Submit

Reviews

14
  1. 17 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Very colorful and tasy! I would recommend tossing the pasta with the olive oil, vinegar, and pepper before adding the other ingredients. Will definitely make again.

Took this to a picnic, not a scoop left. Very colorful, light and very delicious. A definate make again.

This is a large, easy, different pasta salad that would be great for a pot-luck. I used kalamata (greek) olives instead of regular black. I also used Kraft's bag of "mediterranean" cheese crum...

A colorful pasta salad using minimal ingredients which pack a punch of flavor. I used marinated artichokes, reserving the liquid just in case... and I'm glad I did because once this pasta sat i...

Very good and easy but I agree maybe less pasta to concentrate the flavors. And I thought it needed some salt, which I added to taste.

Very good taste! We have been preparing pasta salads for a long time, but the ingredients in this recipe went well beyond our usual fare.

Well, I guess that's what I get for omitting the peppers, a bland salad. Trust me, the basic flavor was ok without the pepper, just don't omit it like I did (just for health reasons). Was also...

Great easy dish. The leftovers are tasty too!

I made it just as written, except that I used green pepper instead of red and I used two tablespoons olive oil and 4 tablespoons vinegar. It was good, but nothing special. It still tasted like...