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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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    1 hr 30 mins

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 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.

 
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.

 
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 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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