Tri-Colored Pasta with Feta Cheese Recipe - Allrecipes.com
Tri-Colored Pasta with Feta Cheese Recipe
  • READY IN hrs

Tri-Colored Pasta with Feta Cheese

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 to 10 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 15 mins
  • READY IN 1 hr 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 07, 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.

 
Most Helpful Critical Review
Jun 03, 2011

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 it needed more vinegar.

 

16 Ratings

Jul 01, 2003

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

 
Feb 05, 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.

 
Aug 30, 2007

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.

 
Jul 05, 2003

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.

 
Feb 25, 2011

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 in the 'fridge for a bit, it needed additional liquid prior to serving. This salad would also be tasty with marinated mushrooms, capers, sundried tomatoes... but it really is good just as is.

 
Feb 24, 2003

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 disappointed in the wetness of the salad..really had no consistancy and a little on the dry side..but, I enjoyed all the ingredients, so it was still edible.

 

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Nutrition

  • Calories
  • 325 kcal
  • 16%
  • Carbohydrates
  • 40.4 g
  • 13%
  • Cholesterol
  • 22 mg
  • 7%
  • Fat
  • 14.2 g
  • 22%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 11.1 g
  • 22%
  • Sodium
  • 550 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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