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Pasta with Cherry Tomatoes, Olives, and Feta

Oxmoor House
Prep time 5 mins
Cook time 10 mins
Yield 8 servings (serving size: 1/2 cup)
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

Nutrition 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

How to Make It

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

    Cooking Pasta
  2. Fold in tomato and next 4 ingredients. Sprinkle with basil.

Cook's Notes

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

Oxmoor House Healthy Eating Collection