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“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!”

Ingredients Nutrition


  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.

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