
Mediterranean Fusilli Salad
Our dietitians' favouriteThis is the Mediterranean Fusilli Salad recipe.
- Cooking: 10 min
- Refrigeration: 15 min

Ingredients
- 2 cups (500 mL) fusilli
- 1 cup (250 mL) cooked, rinsed and drained red kidney beans
- 1/4 cup (60 mL) chopped green onions
- 1/3 cup (80 mL) chopped pitted black olives
- 2 fresh tomatoes diced
- 1 green bell pepper diced
- 1 tbsp (15 mL) chopped fresh basil
- 3 tbsp (45 mL) chopped fresh parsley
- 3 tbsp (45 mL) olive oil
- 1/4 cup (60 mL) red wine vinegar
- 5 oz (150 g) Canadian Feta cheese diced
- Juice of 1 lemon
- Pepper to taste
DID YOU KNOW?
When you see the Blue Cow Logo on a product, it means it’s made with 100% Canadian quality milk.
LEARN MOREPreparation
Cook fusilli in large saucepan of salted boiling water until al dente. Drain and transfer in large salad bowl. Stir in remaining ingredients and Canadian Feta cheese. Pepper to taste.
Serve cold.
Tips
Learn more about
Nutritional information
Per servingEnergy: | 441 Calories |
Protein: | 15 g |
Carbohydrate: | 50 g |
Fat: | 20 g |
Fibre: | 6.7 g |
Sodium: | 672 mg |
Top 5 Nutrients
(% DV*) | |
---|---|
Calcium: | 22 % / 239 mg |
Folate: | 67 % |
Selenium: | 65 % |
Thiamin: | 42 % |
Vitamin C: | 71 % |