Recipes Tri-Colored Pasta with Feta Cheese 4.2 (23) 17 Reviews 6 Photos This unique and colorful salad may be served warm or cold and has been a hit at every picnic so far. Recipe by lliz Updated on July 1, 2020 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 6 6 6 6 Prep Time: 15 mins Cook Time: 15 mins Additional Time: 2 hrs Total Time: 2 hrs 30 mins Servings: 8 Yield: 8 to 10 servings Jump to Nutrition Facts Ingredients 1 (16 ounce) package dry rainbow radiatore pasta 1 cup sliced black olives 1 (6.5 ounce) jar artichoke hearts, drained and quartered 8 ounces feta cheese, broken into 1/2 inch pieces 3 cloves garlic, minced 4 tablespoons olive oil 1 tablespoon red wine vinegar ½ cup red bell pepper, diced ground black pepper to taste 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. I Made It Print Nutrition Facts (per serving) 365 Calories 16g Fat 46g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 365 % Daily Value * Total Fat 16g 21% Saturated Fat 6g 28% Cholesterol 25mg 8% Sodium 619mg 27% Total Carbohydrate 46g 17% Dietary Fiber 4g 13% Total Sugars 3g Protein 12g Vitamin C 17mg 87% Calcium 176mg 14% Iron 3mg 14% Potassium 187mg 4% * 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved