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
Combine the tomatoes, bell pepper, scallions, garlic and oil in a large bowl; toss to mix well. Add the feta cheese, olives, parsley, basil, balsamic vinegar, wine vinegar and lemon juice; toss again. Season with salt and pepper.
Bring a large pot of lightly salted water to a boil. Shortly before serving, cook the pasta according to package directions. Drain and add to the sauce; toss to coat well.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
387 calories; 17g total fat; 5g total saturated fat; 17mg cholesterol; 513mg sodium; 49g carbohydrates; 7g fiber; 10g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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