Tri-Colored Pasta with Feta Cheese


This unique and colorful salad may be served warm or cold and has been a hit at every picnic so far.

Prep Time:
15 mins
Cook Time:
15 mins
Additional Time:
2 hrs
Total Time:
2 hrs 30 mins
8 to 10 servings


  • 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


  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.

Nutrition Facts (per serving)

365 Calories
16g Fat
46g Carbs
12g Protein
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.