Feta, Artichoke and Olive Pasta Salad
This unique and colourful pasta salad of olives, feta and artichoke hearts has been a hit at every picnic so far.
Ingredients
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
Directions
Preparation:15min ›
Cook:15min ›
Extra time:4hours chilling ›
Ready in:4hours30min
- 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, capsicum and black pepper to taste. Toss together and refrigerate 1-4 hours before serving.
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Reviews and Ratings
Global Ratings:
(19)
Reviews in English (13)
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)