August 17, 2012
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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.
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
Servings4
Calories Per Serving506
Total Fat27g42%
Sugar5gN/A
Saturated7g34%
Cholesterol22mg7%
Protein13g26%
Carbs54g18%
Vitamin A56µg6%
Vitamin B120.4µg7%
Vitamin B60.3mg15.6%
Vitamin C13mg21%
Vitamin D0.1µgN/A
Vitamin E4mg19%
Vitamin K17µg21%
Calcium197mg20%
Fiber5g19%
Folate (food)28µgN/A
Folate equivalent (total)28µg7%
Iron3mg14%
Magnesium50mg13%
Monounsaturated16gN/A
Niacin (B3)2mg10%
Phosphorus223mg32%
Polyunsaturated3gN/A
Potassium354mg10%
Riboflavin (B2)0.3mg18%
Sodium526mg22%
Thiamin (B1)0.7mg44.5%
Zinc2mg12%
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