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This easy uncooked sauce is perfect on a hot summer night. You can serve it right away, but it tastes even better if everything marinates for an hour or so. To feed more people, simply add a little more of each ingredient--especially the tomatoes. Halved cherry tomatoes are a nice alternative to field tomatoes.

Source: EatingWell Magazine, Summer 2003


Recipe Summary test

35 mins


Ingredient Checklist


Instructions Checklist
  • Combine tomatoes, bell pepper, scallions, garlic and oil in a large bowl; toss to mix well. Add feta cheese, olives, parsley, basil, balsamic vinegar, wine vinegar and lemon juice; toss again. Season with salt and pepper.

  • Put a large pot of lightly salted water on to boil. Shortly before serving, cook pasta according to package directions. Drain and add to the sauce; toss to coat well.


Make Ahead Tip: Prepare through Step 1. Cover and let stand at room temperature for up to 1 1/2 hours.

Nutrition Facts

1 2/3 cups
393 calories; protein 12.3g; carbohydrates 49.4g; dietary fiber 5.9g; sugars 6.2g; fat 18.2g; saturated fat 4.8g; cholesterol 16.8mg; vitamin a iu 1090.6IU; vitamin c 26.2mg; folate 34.8mcg; calcium 139.7mg; iron 2.3mg; magnesium 63.7mg; potassium 369.8mg; sodium 464mg; thiamin 0.2mg.

4 starch, 2 vegetable, 5 fat