Fusilli with Garden-Fresh Tomato "Sauce"
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.
Prep Time:
35 mins
Total Time:
35 mins
Servings:
6 servings, 1 2/3 cups each
Ingredients
-
3 cups diced, seeded ripe tomatoes
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1/2 cup finely diced green bell pepper
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2 scallions, white and pale green parts only, thinly sliced
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1 clove garlic, minced
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1/4 cup extra-virgin olive oil
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1 cup crumbled feta cheese, (4 ounces)
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1/2 cup Kalamata olives, pitted and coarsely chopped
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2 tablespoons chopped fresh flat-leaf parsley
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2 tablespoons chopped fresh basil
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2 tablespoons balsamic vinegar
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1 tablespoon red-wine vinegar
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1 tablespoon lemon juice
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1/8 teaspoon salt
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Freshly ground pepper, to taste
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12 ounces whole-wheat fusilli, or other whole-wheat pasta
Directions
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.
Tip:
MAKE AHEAD TIP: Prepare through Step 1. Cover and let stand at room temperature for up to 1 1/2 hours.
Nutrition information
Calories 387, Total Fat 17 g, Saturated Fat 5 g, Monounsaturated Fat 11 g, Cholesterol 17 mg, Sodium 513 mg, Carbohydrate 49 g, Fiber 7 g, Protein 10 g, Potassium 272 mg. Daily Values: Vitamin C 35%. Exchanges: Starch 4, Vegetable 2, Fat 5.
Percent Daily Values are based on a 2,000 calorie diet
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