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1) Cook the fusilli until “al dente" in a pot with salted boiling water, mixed with a drizzle olive oil.
2) Meanwhile, drain the kidney beans and the black olives by pouring them on a colander and leaving them there for a few minutes. Chop the shallots, wash the tomatoes and the bell peppers, then dice them.
3) Drain the fusilli and pour in a large bowl.
4) Add the tomatoes, peppers, kidney beans, shallots, olives, basil, parsley and feta. Mix gently and add salt, pepper, oil, vinegar and lemon juice.
Serve this fusilli salad cold...