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Oxmoor House Photo by: Oxmoor House

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.

Oxmoor House JANUARY 2004

  • Yield: 8 servings (serving size: 1/2 cup)
  • Cook time:10 Minutes
  • Prep time:5 Minutes


  • 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


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.


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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

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Pasta with Cherry Tomatoes, Olives, and Feta recipe