Fusilli with Garden-Fresh Tomato "Sauce"
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. Source: EatingWell Magazine, Summer 2003
Ingredients
Directions
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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.
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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.
Tips
Make Ahead Tip: Prepare through Step 1. Cover and let stand at room temperature for up to 1 1/2 hours.
Nutrition Facts
4 starch, 2 vegetable, 5 fat
