Tri-Colored Pasta with Feta Cheese

12 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

Ingredients

1 (16 ounce) package dry rainbow radiatore pasta
1 cup sliced black olives
1 (6.5 ounce) jar artichoke hearts, drained and quartered
8 ounces feta cheese, broken into 1/2 inch pieces
3 cloves garlic, minced
4 tablespoons olive oil
1 tablespoon red wine vinegar
1/2 cup red bell pepper, diced
ground black pepper to taste

Hide Checklist

Directions

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.

Nutrition

Amount Per Serving (9 total)

Calories
325 cal
16%

Fat
14.2 g
22%

Carbs
40.4 g
13%

Based on a 2,000 calorie diet

Reviews (12)

Rate This Recipe

CHRISTINAFAITH

Jul. 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...." See more"

RED MOLLY

Jul. 1, 2003

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

scientific mom

Feb. 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 (..." 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."

More Reviews