READY IN 1½ hrs

Tri-Colored Pasta with Feta Cheese

Read Reviews (12)

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

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.

Kitchen-Friendly View

PREP 15 mins
COOK 15 mins
READY IN 1 hr 30 mins

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.

—CHRISTINAFAITH

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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.

—KKH3

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14 Ratings

Jul 01, 2003

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

—RED MOLLY

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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.

—scientific mom

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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.

—JAMIEMILL

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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.

—Nicolette

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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.

—parker

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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.

—CHAUNIH

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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.

Nutritional Information

Tri-Colored Pasta with Feta Cheese

Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories: 325
Calories from Fat: 128

% Daily Value *
Total Fat 14.2g 22 %
Saturated Fat 4.9g 24 %
** Cholesterol 22mg 7 %
Sodium 550mg 22 %
** Potassium 167mg 5 %
Total Carbohydrates 40.4g 13 %
Dietary Fiber 3.2g 13 %
Protein 11.1g 22 %
Sugars 2.6g
Vitamin A 17 %
Vitamin C 26 %
Calcium 20 %
Iron 23 %
** Thiamin 5 %
** Niacin 32 %
** Vitamin B6 13 %
** Magnesium 12 %
** Folate 61 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.