Recipe by lliz
"This unique and colorful salad may be served cold and has been a hit at every picnic so far."
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1 (16 ounce) package
dry rainbow radiatore pasta
sliced black olives
1 (6.5 ounce) jar
artichoke hearts, drained and quartered
feta cheese, broken into 1/2 inch pieces
red wine vinegar
red bell pepper, diced
ground black pepper to taste
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.
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.
Took this to a picnic, not a scoop left. Very colorful, light and very delicious. A definate make again.
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.
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.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Tri-Colored Pasta with Feta Cheese
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 128
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