Mediterranean Fusilli Salad
Ingredients:
For the Salad:
12 oz fusilli pasta
1 cup cherry tomatoes, halved
½ cup cucumber, diced
½ cup Kalamata olives, sliced
½ cup crumbled feta cheese
¼ cup red onion, thinly sliced
¼ cup roasted red peppers, chopped
¼ cup fresh parsley, chopped
For the Dressing:
¼ cup extra virgin olive oil
2 tbsp fresh lemon juice
1 tbsp red wine vinegar
1 tsp Dijon mustard
1 clove garlic, minced
½ tsp dried oregano
¼ tsp salt
¼ tsp black pepper
Directions:
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the fusilli according to package instructions until al dente. Drain, rinse under cold water, and set aside.
Prepare the Dressing:
In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and black pepper.
Assemble the Salad:
In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, olives, feta cheese, red onion, roasted red peppers, and parsley.
Toss & Serve:
Drizzle the dressing over the salad and toss until well coated. Serve immediately or refrigerate for at least 30 minutes for enhanced flavors.
Prep Time: 15 minutes Cooking Time: 10 minutes Total Time: 25 minutes Kcal: 320 per serving Servings: 6