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 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.
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.
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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