Pasta with Cherry Tomatoes, Olives, and Feta

Oxmoor House
Pasta With Cherry Tomatoes, Olives, And FetaRecipe
Oxmoor House
This recipe is even quicker if you use leftover cooked pasta. You'll need about 6 cups. Place the pasta in a colander; allow hot water to run over pasta to knock off the chill. Drain well. Proceed with the recipe as directed.
8 servings (serving size: 1/2 cup)


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8 ounces uncooked rigatoni or penne pasta
1 tablespoon olive oil
3/4 pound cherry tomatoes, halved
1/2 cup sliced pitted kalamata olives
1/4 cup crumbled tomato-and-herb feta cheese
1/4 teaspoon cracked black pepper
1 garlic clove, minced
1/2 cup sliced fresh basil


Prep: 5 Minutes
Cook: 10 Minutes

Cook pasta according to package directions, omitting salt and fat; drain well. Toss pasta with olive oil.

Fold in tomato and next 4 ingredients. Sprinkle with basil.

Created date

March 2010

Nutritional Information

Calories 150
Fat 4.2 g
Satfat 1.1 g
Protein 4.7 g
Carbohydrate 23.5 g
Cholesterol 4 mg
Iron 1.6 mg
Sodium 130 mg
Caloriesfromfat 25 %
Fiber 1.8 g
Calcium 43 mg