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).
Pasta with Cherry Tomatoes, Olives, and Feta
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)
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Nutritional Information
Amount per serving
- Calories: 150
- Fat: 4.2g
- Saturated fat: 1.1g
- Protein: 4.7g
- Carbohydrate: 23.5g
- Cholesterol: 4mg
- Iron: 1.6mg
- Sodium: 130mg
- Calories from fat: 25%
- Fiber: 1.8g
- Calcium: 43mg
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.
Pasta with Cherry Tomatoes, Olives, and Feta Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Entertaining, Kid-Friendly, Make-Ahead, Family
- CUISINE: Indian
- MAIN INGREDIENT: Pasta
- DIETARY CONSIDERATION: Meatless
- PUBLICATION: Oxmoor House
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