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
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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.
Tips
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Nutritional information
Per serving| Energy: | 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 |
| Vitamin C: | 71 % |
| Folate: | 67 % |
| Selenium: | 65 % |
| Thiamin: | 42 % |
