Mediterranean Fusilli Salad

This is the Mediterranean Fusilli Salad recipe.

  • Cooking: 10 min
  • Refrigeration: 15 min
Yields 4 servings
mediterranean fusilli salad

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

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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Nutrition

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 %