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 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
How to Make It
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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
simple, quick, very tasty. Makes a great side dish. My proportions were probably a little off - used more cherry tomatoes (garden is producing them like crazy). Since I was cutting to make about a double portion (had the cooked pasta in the freezer) I left out the garlic, but did use basil flavored EVOO and plain feta (had it).