Tri-Colored Pasta with Feta Cheese |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This unique and colorful salad may be served cold and has been a hit at every picnic so far. 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 |
1/2 cup red bell pepper, diced |
ground black pepper to taste |
Directions:
1. In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
2. 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.
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