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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 3 cups diced, seeded ripe tomatoes
  • 1/2 cup finely diced green bell pepper
  • 2 scallions, white and pale green parts only, thinly sliced
  • 1 clove garlic, minced
  • 1/4 cup extra-virgin olive oil
  • 1 cup crumbled feta cheese, (4 ounces)
  • 1/2 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
  • 1/8 teaspoon salt
  • Freshly ground pepper, to taste
  • 12 ounces whole-wheat fusilli, or other whole-wheat pasta

Preparation

  • Active

  • Ready In

  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.
  • Make Ahead Tip: Prepare through Step 1. Cover and let stand at room temperature for up to 1 1/2 hours.

Nutrition information

  • Serving size: 1 2/3 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; 1091 IU vitamin A; 26 mg vitamin C; 140 mg calcium; 2 mg iron; 464 mg sodium; 370 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 4 starch, 2 vegetable, 5 fat

Reviews 1

October 08, 2015
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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.