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Fusilli with Garden-Fresh Tomato "Sauce"

Fusilli with Garden-Fresh Tomato "Sauce"
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WebMD Recipe from

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.

Prep: 35 minutes | Total Time: 35 minutes
  • 3 cups
    diced, seeded ripe tomatoes
  • 1/2 cup
    finely diced green bell pepper
  • 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
  • 12 ounces
    whole-wheat fusilli, or other whole-wheat pasta
    freshly ground pepper, to taste
  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.
Nutritional Information

Makes: 6 servings, 1 2/3 cups each
  • Calories393
  • Fat18 g
    • Saturated fat5 g
  • Cholesterol17 mg
  • Carbohydrates49 g
    • Dietary fiber6 g
  • Protein12 g
  • Sodium502 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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