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Fusilli with Garden-Fresh Tomato "Sauce"

Source: © EatingWell Magazine
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Active Time:  35 Minutes
Total Time:  35 Minutes
  6 servings, 1 2/3 cups each
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.

Make Ahead Tip: Prepare through Step 1. Cover and let stand at room temperature for up to 1 1/2 hours.
3 cups  diced, seeded ripe tomatoes
1/2 cup  finely diced green bell pepper
2   scallions, white and pale green parts only, thinly sliced
1 clove  garlic, minced
1/4 cup  extra-virgin olive oil
1 cup  crumbled feta cheese (4 ounces)
1/2 cup  Kalamata olives, pitted and coarsely chopped
2 tablespoons  chopped fresh flat-leaf parsley
2 tablespoons  chopped fresh basil
2 tablespoons  balsamic vinegar
1 tablespoon  red-wine vinegar
1 tablespoon  lemon juice
1/8 teaspoon  salt
Freshly ground pepper to taste
12 ounces  whole-wheat fusilli or other whole-wheat pasta
Fusilli with Garden-Fresh Tomato "Sauce" Recipe at
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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   6 servings, 1 2/3 cups each
Calories: 387
Fat. Total: 17g
Protein: 10g
Carbohydrates, Total: 49g
Fat, Saturated: 5g
Fiber: 7g
Cholesterol: 17mg
Sodium: 513mg
% Cal. from Fat: 40%
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