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    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.


    • 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
    • 12 ounces whole-wheat fusilli, or other whole-wheat pasta
    • freshly ground pepper, to taste


    Step 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.
    Step 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.

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