15-Minute Vermicelli with Tomatoes and Feta Recipe

15-Minute Vermicelli with Tomatoes and Feta Recipe
Staff Writer
Easy Pasta

Yasmin Fahr

Easy Pasta

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.

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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:

2,107 calories

Dietary restrictions:

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

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 466mg 47%
  • Magnesium 80mg 20%
  • Potassium 411mg 12%
  • Iron 4mg 23%
  • Zinc 6mg 38%
  • Phosphorus 970mg 139%
  • Vitamin A 138µg 15%
  • Vitamin C 19mg 32%
  • Thiamin (B1) 0mg 20%
  • Riboflavin (B2) 1mg 43%
  • Niacin (B3) 2mg 11%
  • Vitamin B6 0mg 24%
  • Folic Acid (B9) 52µg 13%
  • Vitamin B12 1µg 21%
  • Vitamin D 0µg 0%
  • Vitamin E 5mg 26%
  • Vitamin K 25µg 31%
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