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A Mediterranean-Style Fusilli Salad

A pasta salad is both easy and quick to make and is always welcome for many occasions! This is certainly one type of dish with which you can get pretty creative: melon and mozzarella, tomato pasta salad with surimi are simple suggestions within all possible variations. For a fall-winter salad, a pasta salad with bacon, adorned with a few cubes of cheese will satisfy even the more hungry guests! Whether you base your recipe on farfalle or penne, pasta salad there are dozens of ways to make it…


Mediterranean Salad
* 1/2 lb. Fusilli Pasta; also great with Farfalle (shown on picture)
* 1 can Canned red kidney beans
* 1 stalk shallots
* 1 can pitted and sliced black olives
* 2 tomatoes
* 1 green bell pepper
* 1 tablespoon freshly chopped basil
* 1 tablespoon chopped parsley
* 4 tablespoon olive oil
* 2 tablespoon Wine Vinegar
* 6 oz. Feta cheese
* 1 lemon (for its juice)
* Salt and pepper

Cooking instructions:

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...