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Tri-Colored Pasta with Feta Cheese

Tri-Colored Pasta with Feta Cheese

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 9 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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.
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Reviews

CHRISTINAFAITH
21
7/7/2003

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.

RED MOLLY
13
7/1/2003

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

scientific mom
10
2/5/2007

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 (provolone, 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.