Photo: Eaters Collective
Tri-Colored Pasta with Feta Cheese
9 ingredients
15 min + 15 min
8 to 10 servings
openrecipes
"This unique and colorful salad may be served cold and has been a hit at every picnic so far."
Estimated Nutrition (whole recipe, rough)
560
Calories
21g
Protein
25g
Fat
66g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Artichoke | 1 medium (128g) | 60 |
| Bell Pepper | 1 medium (119g) | 31 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
- 1/2 cup red bell pepper, diced
- ground black pepper to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes