Tri Colour pasta with vegetables, Feta cheese and ripe olives.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (375 g) tri-coloured fusilli pasta
3 Tbsp. olive oil, divided
2 cloves garlic, minced
2 tsp. dried Italian seasoning, or Greek seasoning
1/4 cup chopped fresh parsley
1 medium red onion, cut in thin strips
1 red pepper, cored and cut in thin strips
1 can (19 fl oz / 540 mL) diced tomatoes with sun-dried tomatoes, undrained
3/4 cup crumbled feta cheese with garlic and herbs
1/2 cup pitted black olives, whole or sliced
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How do I make it ?
Cook pasta according to package directions.
Combine 2 Tbsp. olive oil, garlic, Italian seasoning and parsley; set aside.
Heat remaining olive oil in large frypan. Cook onion and pepper strips several minutes, until browned and slightly soft. Add tomatoes to pan and cook an additional 2 minutes.
Combine pasta, oil mixture and vegetables in large bowl. Add cheese and olives; toss to combine. Serve immediately.
Kraft Kitchen Tips!
If desired, allow to cool and serve as a cold pasta salad.
Calories From Fat
% Daily Value
Total fat 13.2 g
Saturated fat 0 g
Total carbohydrate 59.3 g
Dietary fibre 5.3 g
Sugars 0 g
Protein 13.1 g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.