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

lliz

Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
2 hrs
total:
2 hrs 30 mins
Servings:
8
Yield:
8 to 10 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.

    Advertisement
  • 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

365 calories; protein 12.4g 25% DV; carbohydrates 45.5g 15% DV; fat 16g 25% DV; cholesterol 25.2mg 8% DV; sodium 619.2mg 25% DV. Full Nutrition
Advertisement

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/07/2003
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. Read More
(22)

Most helpful critical review

Rating: 3 stars
06/03/2011
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 it needed more vinegar. Read More
(2)
23 Ratings
  • 5 star values: 7
  • 4 star values: 13
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/07/2003
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. Read More
(22)
Rating: 5 stars
07/01/2003
Took this to a picnic not a scoop left. Very colorful light and very delicious. A definate make again. Read More
(13)
Rating: 4 stars
02/05/2007
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 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. Read More
(10)
Advertisement
Rating: 4 stars
07/05/2003
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. Read More
(9)
Rating: 4 stars
08/30/2007
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. Read More
(9)
Rating: 4 stars
02/24/2003
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 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. Read More
(6)
Advertisement
Rating: 5 stars
08/21/2011
Great easy dish. The leftovers are tasty too! Read More
(3)
Rating: 5 stars
04/28/2009
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! Read More
(2)
Rating: 3 stars
06/03/2011
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 it needed more vinegar. Read More
(2)
Advertisement