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Fusilli with Garden-Fresh Tomato

  • 6servings
  • 35minutes
  • 387calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB3, B9, B12, C, D
MineralsIodine, Fluorine, Manganese, Calcium

Ingredients Jump to Instructions ↓

  1. 3 cup(s) diced , seeded ripe tomatoes 1/2 cup(s) finely diced green bell pepper

  2. 2 scallions , white and pale green parts only, thinly sliced

  3. 1 clove(s) garlic , minced

  4. 1/4 cup(s) extra-virgin olive oil

  5. 1 cup(s) crumbled feta cheese (4 ounces)

  6. 1/2 cup(s) Kalamata olives , pitted and coarsely chopped 2 tablespoon(s) chopped fresh flat-leaf parsley

  7. 2 tablespoon(s) chopped fresh basil

  8. 2 tablespoon(s) balsamic vinegar

  9. 1 tablespoon(s) red-wine vinegar

  10. 1 tablespoon(s) lemon juice

  11. 1/8 teaspoon(s) salt

  12. Freshly ground pepper , to taste 12 ounce(s) whole-wheat fusilli , or other whole-wheat pasta

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

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