Fusilli Pasta Salad with Feta and Mint
Chilled fusilli pasta salad with grape tomatoes, mini cucumbers, red onion, green bell pepper, kalamata olives, feta, fresh mint, and a vinaigrette-style dressing.
Original Recipe
Erin O'Brien
Ingredients
- fusilli pasta
- extra-virgin olive oil
- grape tomatoes
- red onion
- mini cucumbers
- green bell pepper
- kalamata olives
- feta cheese
- fresh mint
- salt (for pasta water and seasoning)
- dressing (ingredients not specified in text)
Instructions
- In a large pot of heavily salted boiling water, cook the pasta until al dente according to package instructions. Strain the pasta, rinse with cold water, and drizzle with extra-virgin olive oil to prevent sticking. Set aside.
- In a large mixing bowl, combine all of the dressing ingredients and whisk together until well combined and emulsified.
- Add the fusilli pasta, grape tomatoes, red onion, mini cucumbers, green bell pepper, kalamata olives, feta cheese, and fresh mint. Toss until thoroughly combined. Taste and adjust for seasoning if desired.
- Chill in the refrigerator until ready to serve. Once ready, top with additional feta and fresh mint.
- Tip: Cook your pasta al dente and rinse with cold water immediately after to stop the cooking and cool the noodles. After rinsing, drizzle a generous amount of olive oil to prevent sticking and season in layers.