Tri-Colored Pasta with Feta Cheese recipe

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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
½ cup red bell pepper, diced
ground black pepper to taste

Nutrition Info

365.4 calories
carbohydrate: 45.5 g
cholesterol: 25.2 mg
fat: 16 g
fiber: 3.6 g
protein: 12.4 g
saturatedFat: 5.5 g
servingSize: -
sodium: 619.2 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 to 10 servings

Recipe Note

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

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