15-Minute Vermicelli with Tomatoes and Feta Recipe

Easy Pasta
Yasmin Fahr


  • 1 package of brown rice noodles, preferably Golden Flying Horse vermicelli
  • 5-6 grape tomatoes, sliced in half lengthwise
  • 1/2 cup feta, crumbled, preferably Bulgarian
  • Pinch (or two) of dried red chile flakes
  • Extra-virgin olive oil
  • Good-quality sea salt and freshly ground black pepper, to taste
  • Zest of ¼ of a lemon
  • ¼ cup chopped fresh parsley or mint (optional)

I love making this recipe when I'm craving something warm and cheesy but don't have the time or patience to make anything complicated. While I actually used quinoa noodles in the photo, I usually use brown rice vermicelli that becomes soft and pliable when soaked in hot water for 2-3 minutes — amazing, I know. This cuts down the time spent boiling the pasta so the whole thing can be pulled together in under 5 minutes. But you can also use any kind of pasta and it will still be a quick meal.

Lighter and less filling than traditional pasta, these vermicelli noodles are perfect for this almost no-cook dish. I usually throw in whatever I have on hand, so feel free to add chopped broccoli, peppers, snow peas, canned corn, chickpeas or any other vegetables or herbs that you have.

Click here to see Recipe SWAT Team: 15-Minute Meals


Soak the noodles in hot water for about 2-3 minutes, or according to package instructions. Drain. Then toss with the remaining ingredients and combine.


Calories per serving:

2,105 calories

Dietary restrictions:

High Fiber Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 46g 70%
  • Carbs 371g 124%
  • Saturated 16g 78%
  • Fiber 9g 35%
  • Sugars 6g
  • Monounsaturated 24g
  • Polyunsaturated 4g
  • Protein 39g 77%
  • Cholesterol 67mg 22%
  • Sodium 1,517mg 63%
  • Calcium 465mg 46%
  • Magnesium 79mg 20%
  • Potassium 402mg 11%
  • Iron 4mg 23%
  • Zinc 6mg 38%
  • Phosphorus 968mg 138%
  • Vitamin A 129µg 14%
  • Vitamin C 19mg 32%
  • Thiamin (B1) 0mg 20%
  • Riboflavin (B2) 1mg 43%
  • Niacin (B3) 2mg 11%
  • Vitamin B6 0mg 23%
  • Folic Acid (B9) 52µg 13%
  • Vitamin B12 1µg 21%
  • Vitamin D 0µg 0%
  • Vitamin E 5mg 25%
  • Vitamin K 25µg 31%
See detailed nutritional info Have a question about nutritional data? Let us know.
Rate this Recipe

6 ratings

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...