STREAMING NOW: The Layover
sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is another terrific recipe that I got out of Canadian Living magazine. It is a great way to use up excess fresh tomatoes and is very easy to make. My daughter said it's like a warm pasta salad but she eats it cold as well!”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large pot of boiling salted water, cook pasta for 10 to 12 minutes until tender but firm.
  2. Drain and return to the pot, reserving 1/2 cup of the cooking liquid.
  3. Meanwhile, in a large skillet, heat olive oil over medium heat.
  4. Add garlic, onion, green pepper, oregano, salt and pepper.
  5. Cover and cook, stirring occasionally, until the vegetables are softened, about 3 to 5 minutes.
  6. Add cherry tomatoes, 3/4 cup feta cheese, black olives and dill; cook, uncovered, for 3 minutes.
  7. Add to pasta and toss well to coat, adding enough of the reserved cooking liquid to moisten if necessary.
  8. Sprinkle with 1/2 cup feta cheese.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: