Mediterranean Fusilli Salad

Name: Mediterranean Fusilli Salad
Yield: 4 servings
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

Our dietitians' favourite

This is the Mediterranean Fusilli Salad recipe.

Cooking: 10 min
Refrigeration: 15 min

Yields 4 servings

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

READY FOR REWARDS?

Preparation

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.