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)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

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


  • 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


  1. Cook pasta according to package directions, omitting salt and fat; drain well. Toss pasta with olive oil.
  2. 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

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pasta with Cherry Tomatoes, Olives, and Feta Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy