Feta, Artichoke and Olive Pasta Salad

    Feta, Artichoke and Olive Pasta Salad

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    16 people made this

    This unique and colourful pasta salad of olives, feta and artichoke hearts has been a hit at every picnic so far.

    Serves: 9 

    • 500g rainbow pasta
    • 1 cup sliced black olives
    • 1 (185g) jar artichoke hearts, drained and quartered
    • 250g feta cheese, broken into 1cm pieces
    • 3 cloves garlic, minced
    • 4 tablespoons olive oil
    • 1 tablespoon red wine vinegar
    • 1/2 cup red capsicum, diced
    • ground black pepper to taste

    Preparation:15min  ›  Cook:15min  ›  Extra time:4hours chilling  ›  Ready in:4hours30min 

    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, capsicum and black pepper to taste. Toss together and refrigerate 1-4 hours before serving.
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    Reviews in English (18)


    Very colorful and tasy! I would recommend tossing the pasta with the olive oil, vinegar, and pepper before adding the other ingredients. Will definitely make again.  -  04 Jul 2003  (Review from Allrecipes USA and Canada)


    Took this to a picnic, not a scoop left. Very colorful, light and very delicious. A definate make again.  -  05 Jun 2002  (Review from Allrecipes USA and Canada)


    This is a large, easy, different pasta salad that would be great for a pot-luck. I used kalamata (greek) olives instead of regular black. I also used Kraft's bag of "mediterranean" cheese crumbles (provolone, feta and parmesan). I thought it needed more vinegar and a pinch of salt. I think next time I would use 2/3 to 3/4 of the pasta in order to concentrate the other flavors a bit more.  -  05 Feb 2007  (Review from Allrecipes USA and Canada)

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