Penne with Tomatoes and Feta Cheese

Photo by Darla L.
Adapted from mizkan.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from mizkan.com

Ingredients

  • 8

    oz. uncooked penne pasta

  • 1

    can (14-1/2 oz.) diced tomatoes in juice, drained

  • 1/3

    cup pitted kalamata or ripe olives, halved

  • 1/4

    cup NAKANO Seasoned Red Wine Vinegar Italian Herb, or Seasoned Rice Vinegar Red Pepper

  • 1/4

    cup chopped basil or Italian parsley

  • 2

    Tbsp. olive oil

  • 1/2

    tsp. each salt and fresh-ground pepper

  • 1

    clove garlic, minced

  • 1

    cup (4 oz.) crumbled feta cheese

Directions

Cook pasta as package directs; drain and keep warm. In a large bowl, stir together tomatoes, olives, rice vinegar, basil, oil, salt, pepper and garlic. Add pasta and cheese; toss well. Serve warm or at room temperature. Garnish with additional basil, if desired. Makes 4 main dish or 8 salad servings. Tip: This dish makes an excellent main dish, or cover and chill for a delicious salad. Per serving (main dish): 422 calories, 12g protein, 55g carb, 17g fat, 25mg chol, 1,218mg sodium

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