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Feta Pasta Medley

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Feta Pasta Medley

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Course: Lunch
Cuisine: American
Keyword: Feta Pasta Medley
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 415kcal


  • 4 ounce bowtie (farfalle) pasta, dry
  • 1 medium bell pepper, yellow
  • 1 medium bell pepper, orange
  • 1/2 cup cherry tomatoes
  • 1 medium cucumber
  • 1 cup artichoke hearts, jarred
  • 1/2 cup Italian dressing, low fat
  • 1/2 cup feta cheese crumbles
  • 1/8 cup basil, fresh
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 4 large egg
  • 4 medium pear


  • Cook pasta to al dente as directed on package; allow to cool to room temperature. While pasta is cooking, hard boil eggs.
  • Meanwhile, chop peppers, tomatoes, cucumber and artichoke hearts; add to a large mixing bowl. Stir in dressing, feta, chopped basil, salt, pepper, and pasta. Peel eggs, chop, and add to salad. Mix well to coat evenly.
  • Serve chilled or at room temperature with pears on the side.
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Calories: 415kcal | Carbohydrates: 65g | Protein: 17g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 203mg | Sodium: 714mg | Fiber: 10g | Sugar: 24g

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