Pasta with Cherry Tomatoes, Olives, and Feta

Pasta With Cherry Tomatoes, Olives, And Feta Recipe
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.

Yield:

8 servings (serving size: 1/2 cup)

Recipe from

Recipe Time

Prep: 5 Minutes
Cook: 10 Minutes

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

Ingredients

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

Preparation

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.

Note:

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.

Oxmoor House Healthy Eating Collection

January 2004
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