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Mediterranean Pasta Salad With Feta Vinaigrette

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Mediterranean Pasta Salad With Feta Vinaigrette

A super tasty pasta salad with loads of flavor from the feta cheese, olives, roasted bell peppers and marinated artichoke hearts. A great make-ahead salad that makes leftovers to fight over!

 

Yield

4 servings

Prep

10 min

Cook

10 min

Ready

20 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
8 ounce pasta
uncooked
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½ cup sundried tomatoes
chopped drained oil-packed, halves
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3 tablespoons red onion
chopped
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3 tablespoons kalamata olives
chopped
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½ teaspoon black pepper
freshly ground
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¼ teaspoon salt
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6 ounces artichoke hearts
marinated, undrained
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¼ cup roasted red bell peppers
sliced
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3 tablespoons parsley leaves
freshly chopped
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¾ cup feta cheese
crumbled and divided
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Ingredients

Amount Measure Ingredient Features
231.2 ml/g pasta
uncooked
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118 ml sundried tomatoes
chopped drained oil-packed, halves
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45 ml red onion
chopped
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45 ml kalamata olives
chopped
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2.5 ml black pepper
freshly ground
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1.3 ml salt
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173.4 ml/g artichoke hearts
marinated, undrained
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59 ml roasted red bell peppers
sliced
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45 ml parsley leaves
freshly chopped
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177 ml feta cheese
crumbled and divided
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Directions

Cook the pasta according to package directions, omitting salt and fat.

Drain; rinse with cold water.

Combine pasta, and next 5 ingredients (through salt) in a large bowl.

Drain artichokes, reserving marinade.

Coarsely chop artichokes, and add artichokes, roasted pepper and reserved marinade, and ½ cup feta cheese to pasta mixture, tossing gently to coat.

Sprinkle each serving with remaining feta cheese and parsley.

Chill in the refrigerator until ready to use.

Serve chilled or at room temperature.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 369g (13.0 oz)
Amount per Serving
Calories 39518% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 25mg 8%
Sodium 694mg 29%
Total Carbohydrate 23g 23%
Dietary Fiber 6g 24%
Sugars g
Protein 30g
Vitamin A 12% Vitamin C 44%
Calcium 22% Iron 22%
* based on a 2,000 calorie diet How is this calculated?
 

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