Mediterranean Pasta Toss


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This warm, bowtie pasta dish features olives, artichokes, and feta cheese.

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  • 8 oz. pasta -- uncooked, bowtie
  • 1 can artichoke hearts -- drained and chopped
  • 1/2 small green bell pepper -- coarsely chopped
  • 1/4 C. pitted black olives -- sliced
  • 1 Tbs. olive oil
  • 2 cloves garlic -- pressed
  • 1 can tomatoes, canned -- diced and undrained with basil, garlic, and oregano
  • 1/2 tsp. salt
  • 1/4 C. feta cheese

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Cook pasta according to package directions in saucepan and keep warm. Coarsely chop artichokes and onion. Chop bell pepper. Slice olives. Heat oil in skillet over medium heat until hot. Press garlic into skillet; stir fry 15 seconds. Add onion and bell pepper; stir-fry 2-3 minutes or until vegetables are crisp-tender. Add olives, artichokes, tomatoes with juice, and salt. Heat 1-2 minutes, stirring gently until heated through. Remove from heat. Stir in warm pasta; sprinkle with cheese. Serve immediately.

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