Fusilli with Garden-Fresh Tomato "Sauce"

3.8 (5)
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.

Yield: 6 servings, 1 2/3 cups each
Active Time: 35
Total Time: 35


  • 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


  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.

Tips & Notes

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


Nutrition Per Serving

calories 387
fat 17 g (5 g sat, 11 g mono)
cholesterol 17 mg
carbohydrates 49 g
protein 10 g
fiber 7 g
sodium 513 mg
potassium 272 mg

Nutrition Bonus Vitamin C (35% daily value), Fiber (26% dv).

Carbohydrate Serving 3

Exchanges 4 starch, 2 vegetable, 5 fat

From EatingWell Summer 2003, The Essential EatingWell Cookbook (2004)