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in cook





















| Fat | 28g | 43% |
| Saturated | 7g | 34% |
| Carbs | 92g | 31% |
| Fiber | 6g | 24% |
| Sugars | 7g | 0% |
| Protein | 19g | 39% |
| Cholesterol | 22mg | 7% |
| Sodium | 469mg | 20% |
| Calcium | 189mg | 19% |
| Magnesium | 79mg | 20% |
| Potassium | 514mg | 15% |
| Iron | 3mg | 17% |
| Zinc | 3mg | 17% |
| Vitamin A | 1041IU | 21% |
| Vitamin C | 14mg | 23% |
| Thiamin (B1) | 0mg | 11% |
| Riboflavin (B2) | 0mg | 17% |
| Niacin (B3) | 3mg | 14% |
| Vitamin B6 | 0mg | 18% |
| Folic Acid (B9) | 45µg | 11% |
| Vitamin B12 | 0µg | 7% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 4mg | 19% |
| Vitamin K | 24µg | 30% |
| Fatty acids, total monounsaturated | 16g | 0% |
| Fatty acids, total polyunsaturated | 3g | 0% |

Pasta is one of my weaknesses, as is Mediterranean food. This combination is one of my all-time favorites. I love feta cheese, olives, and fresh tomatoes. This meal can be served cold or hot — as a light grab-and-go lunch or a refreshing dinner.
Cook the pasta in a large pot as instructed on the package. Drain the cooked pasta and pour it into a large bowl. Add the olive oil, oregano, tomatoes, cheese, olives, and olive juice to the pasta. Mix well and serve.
To read more fun recipes from Nisa, visit her website Kitchenability.