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Tri-Colored Pasta with Feta Cheese

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 cals
Original recipe yields 9 servings (8 to 10 servings)

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Directions

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  • Prep

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  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: 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 13
  1. 18 Ratings

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Most helpful positive review

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

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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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.

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 crum...

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.

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.

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...

Great easy dish. The leftovers are tasty too!

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...

I made this dish and ate it for a week straight, and then craved more of it after it was gone. SO super good. I add greek peppers and used greek dressing to toss salad!