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20 minute dinner recipes

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Fusilli with Garden-Fresh Tomato "Sauce"


From EatingWell:  Summer 2003, The Essential EatingWell Cookbook (2004)

This easy uncooked sauce is perfect on a hot summer night. You can serve it right away, but it tastes even better if everything marinates for an hour or so. To feed more people, simply add a little more of each ingredient—especially the tomatoes. Halved cherry tomatoes are a nice alternative to field tomatoes.

6 servings, 1 2/3 cups each | Active Time: 35 minutes | Total Time: 35 minutes



  1. Combine tomatoes, bell pepper, scallions, garlic and oil in a large bowl; toss to mix well. Add feta cheese, olives, parsley, basil, balsamic vinegar, wine vinegar and lemon juice; toss again. Season with salt and pepper.
  2. Put a large pot of lightly salted water on to boil. Shortly before serving, cook pasta according to package directions. Drain and add to the sauce; toss to coat well.


Per serving : 387 Calories; 17 g Fat; 5 g Sat; 11 g Mono; 17 mg Cholesterol; 49 g Carbohydrates; 10 g Protein; 7 g Fiber; 513 mg Sodium; 272 mg Potassium

3 Carbohydrate Serving

Exchanges: 4 starch, 2 vegetable, 5 fat

Tips & Notes