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Pasta with Olives and Feta: Main Image

Quick Facts

Nutrition Facts

Calories 245
  Calories from Fat 66 (27%)
(11%)Total Fat 7g
(15%)Saturated Fat 3g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
(6%)Cholesterol 17mg
(15%)Sodium 359mg
(7%)Potassium 238mg
Total Carbohydrate 36g
(10%)Dietary Fiber 2g
Sugars 4g
Sugar Alcohols 0g
(17%)Protein 9g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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Pasta with Olives and Feta


  • 8 oz bow tie pasta, uncooked

  • 1 tsp olive oil

  • 1 cup onion, thinly sliced

  • 3 cloves garlic, minced

  • 2 cups red peppers, cut into stips

  • 1/4 cup water, (or stock)

  • 10 kalamata olives, chopped

  • 1 tsp oregano

  • 1/8 tsp crushed red pepper

  • 1/8 tsp black pepper

  • 4 oz feta cheese*, crumbled (1 cup)

Kalamata olives—rich and fruity olives imported from Greece—make this Mediterranean-style recipe truly special. Great as a side dish or the main event. Penne or rigatoni pasta also work well in this dish.


  • In a large pot, heat water to a boil. Cook pasta in rapidly boiling water.
  • While pasta is cooking, heat oil in a large nonstick skillet. Add onion and sauté until tender. Add garlic and stir in peppers. Cook for 2 minutes, then add water and cover, simmering until peppers are tender. Stir in olives, oregano, crushed red pepper, and black pepper.
  • Drain pasta and add to pepper mixture. Add feta cheese and toss well.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.