Tri-Colored Pasta with Feta Cheese12 Reviews
- Prep: 15 min
- Cook: 15 min
- Ready In: 1 hr 30 min
“This unique and colorful salad may be served cold and has been a hit at every picnic so far.” - by lliz
Original recipe yields 8 to 10 servings
- In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
- 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.
Amount Per Serving (9 total)
- 325 cal
- 14.2 g
- 40.4 g
Based on a 2,000 calorie diet
Reviews (12)Rate This Recipe
"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...." See more"
"Took this to a picnic, not a scoop left. Very colorful, light and very delicious. A definate make again...." See more"
"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 crumbles (..." See moreprovolone, feta and parmesan). I thought it needed more vinegar and a pinch of salt. I think next time I would use 2/3 to 3/4 of the pasta in order to concentrate the other flavors a bit more."
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