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No. 0082 Mediterranean Free recipe

Sunny Fusilli Salad with Feta and Black Olives

Springy fusilli sits next to a colorful Greek-style mix of feta cubes, cherry tomatoes, yellow bell pepper, cucumber and black olives, all glossed in oregano and lemon dressing. Toss it together at the table or keep the components side by side for picky eaters. It packs beautifully for lunches.

4.7 from 25 cooks

Plate of fusilli with feta cubes, cherry tomatoes, yellow pepper and black olives
Photo: Ayrat on Pexels
Prep
15 min
Cook
10 min
Total
25 min
Serves
4
Level
Easy
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Method 5 steps

  1. Boil the fusilli in generously salted water for 1 minute less than the package time, drain and rinse under cold water until cool. Shake off the excess water.

  2. Whisk the olive oil, lemon juice, oregano, salt and pepper in a large bowl.

  3. Toss the pasta with half the dressing so every spiral is lightly coated.

  4. In a second bowl, combine the tomatoes, bell pepper, cucumber, olives and herbs with the remaining dressing, then gently fold in the feta.

  5. Serve the pasta with the vegetable and feta mixture spooned alongside or over the top.

Tap a step to mark it done.

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