FUSILLI SALAD
8-10 servings
- 3/4 pounds feta cheese
- 1 pound fusilli, cooked al dente and drained
- 1/4 cup chopped red onion
- 1/2 cup drained and chopped sundried tomatoes
- 1 cup kalamata olives, pitted
- 3 cups thinly sliced spinach
Dressing:
- 1/2 cup virgin olive oil
- 3 tablespoons red wine vinegar
- 1 clove garlic, crushed
- 1/2 tsp. salt
- freshly ground pepper to taste
Crumble feta cheese over pasta. Add other ingredients; toss. Combine dressing ingredients and mix
well. Pour dressing over pasta, toss well and serve. May be made ahead.
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