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Fusilli with Garden-Fresh Tomato "Sauce"
Fusilli with Garden-Fresh Tomato "Sauce"
1 Review
From: EatingWell Magazine, Summer 2003
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.
- By: Ken Haedrich EatingWell Recipe Contributor
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 3 cups diced, seeded ripe tomatoes
- ½ cup finely diced green bell pepper
- 2 scallions, white and pale green parts only, thinly sliced
- 1 clove garlic, minced
- ¼ cup extra-virgin olive oil
- 1 cup crumbled feta cheese, (4 ounces)
- ½ cup Kalamata olives, pitted and coarsely chopped
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh basil
- 2 tablespoons balsamic vinegar
- 1 tablespoon red-wine vinegar
- 1 tablespoon lemon juice
- ⅛ teaspoon salt
- Freshly ground pepper, to taste
- 12 ounces whole-wheat fusilli, or other whole-wheat pasta
Preparation
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Active
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Ready In
- 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.
- 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.
- Make Ahead Tip: Prepare through Step 1. Cover and let stand at room temperature for up to 1½ hours.
- Serving size: 1⅔ cups
- Per serving: 393 calories; 18 g fat(5 g sat); 6 g fiber; 49 g carbohydrates; 12 g protein; 35 mcg folate; 17 mg cholesterol; 6 g sugars; 0 g added sugars; 1,091 IU vitamin A; 26 mg vitamin C; 140 mg calcium; 2 mg iron; 464 mg sodium; 370 mg potassium
- Nutrition Bonus: Vitamin C (43% daily value), Vitamin A (22% dv)
- Carbohydrate Servings: 3½
- Exchanges: 4 starch, 2 vegetable, 5 fat
Reviews 1
October 08, 2015
By: EatingWell User
Easy and delicious
This is the best uncooked tomato sauce recipe I have found. Super easy. I didn't use the feta since I didn't have any but it was wonderful without. The kalamata olives really add to the flavor.
