Pasta with Cherry Tomatoes, Olives, and Feta |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This recipe is even quicker if you use leftover cooked pasta. You'll need about 6 cups. Place the pasta in a colander; allow hot water to run over pasta to knock off the chill. Drain well. Proceed with the recipe as directed. Ingredients:
8 ounces uncooked rigatoni or penne pasta |
1 tablespoon olive oil |
3/4 pound cherry tomatoes, halved |
1/2 cup sliced pitted kalamata olives |
1/4 cup crumbled tomato-and-herb feta cheese |
1/4 teaspoon cracked black pepper |
1 garlic clove, minced |
1/2 cup sliced fresh basil |
Directions:
1. Cook pasta according to package directions, omitting salt and fat; drain well. Toss pasta with olive oil.
2. Fold in tomato and next 4 ingredients. Sprinkle with basil.
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