Name: Tri-Colored Pasta with Feta Cheese recipe
Ingredients: 1 (16 ounce) package dry rainbow radiatore pasta;1 cup sliced black olives;1 (6.5 ounce) jar artichoke hearts, drained and quartered;8 ounces feta cheese, broken into 1/2 inch pieces;3 cloves garlic, minced;4 tablespoons olive oil;1 tablespoon red wine vinegar;½ cup red bell pepper, diced;ground black pepper to taste

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Ingredients

1 (16 ounce) package dry rainbow radiatore pasta 1 cup sliced black olives 1 (6.5 ounce) jar artichoke hearts, drained and quartered 8 ounces feta cheese, broken into 1/2 inch pieces 3 cloves garlic, minced 4 tablespoons olive oil 1 tablespoon red wine vinegar ½ cup red bell pepper, diced ground black pepper to taste

Nutrition Info

365.4 calories carbohydrate: 45.5 g cholesterol: 25.2 mg fat: 16 g fiber: 3.6 g protein: 12.4 g saturatedFat: 5.5 g servingSize: - sodium: 619.2 mg sugar: 2.9 g transFat: : - unsaturatedFat: : -

Directions

In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
In a large bowl, combine the pasta, olives, artichoke hearts, feta cheese, garlic, olive oil, red wine vinegar, bell pepper and black pepper to taste. Toss together and refrigerate 1-4 hours before serving.

Recipe Yield

8 to 10 servings

Recipe Note

This unique and colorful salad may be served warm or cold and has been a hit at every picnic so far.

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