Mediterranean Pasta
August 17, 2012
Mediterranean Pasta
Nisa Burns
Mediterranean Pasta
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.
4
Servings
506
Calories Per Serving
Deliver Ingredients
Notes
To read more fun recipes from Nisa, visit her website Kitchenability.
Ingredients
- One 16-ounce package shell pasta
- 1/3 Cup olive oil
- 1 1/2 Teaspoon dried oregano
- One 14-ounce can peeled and diced tomatoes
- 2/3 Cups crumbled feta cheese
- 2/3 Cups pitted Kalamata olives, chopped
- 2 Tablespoons olive juice from a jar
Directions
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.
Nutritional Facts
Total Fat
27g
42%
Sugar
5g
N/A
Saturated Fat
7g
34%
Cholesterol
22mg
7%
Protein
13g
26%
Carbs
54g
18%
Vitamin A
56µg
6%
Vitamin B12
0.4µg
7%
Vitamin B6
0.3mg
15.6%
Vitamin C
13mg
21%
Vitamin D
0.1µg
N/A
Vitamin E
4mg
19%
Vitamin K
17µg
21%
Calcium
197mg
20%
Fiber
5g
19%
Folate (food)
28µg
N/A
Folate equivalent (total)
28µg
7%
Iron
3mg
14%
Magnesium
50mg
13%
Monounsaturated
16g
N/A
Niacin (B3)
2mg
10%
Phosphorus
223mg
32%
Polyunsaturated
3g
N/A
Potassium
354mg
10%
Riboflavin (B2)
0.3mg
18%
Sodium
526mg
22%
Thiamin (B1)
0.7mg
44.5%
Zinc
2mg
12%