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My review
Tri-Colored Pasta with Feta Cheese
made it |
13 reviews
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lliz
"This unique and colorful salad may be served cold and has been a hit at every picnic so far."
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Ingredients
1 h 30 m servings 325 calsOriginal recipe yields 9 servings (8 to 10 servings)
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Directions
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Prep
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Ready In
- 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.
Nutrition Facts
Per Serving: 325 calories; 14.2 g fat; 40.4 g carbohydrates; 11.1 g protein; 22 mg cholesterol; 550 mg sodium. Full nutrition
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Reviews
Read all reviews 1318 Ratings
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Most helpful positive review
7/4/2003
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
6/3/2011
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...
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7/4/2003
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.
6/5/2002
Took this to a picnic, not a scoop left. Very colorful, light and very delicious. A definate make again.
2/5/2007
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 crum...
8/30/2007
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.
5/29/2000
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.
2/24/2003
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...
6/3/2011
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...