This is a summer, fast, healthy pasta recipe that’s easy to make and filled with bright flavor and colors! Keep it vegetarian or serve with shrimp or chicken.
Serves: 6 Prep. time: 15′ Cooks in: 15′ Ready in: 30′
500 g fusilli pasta
½ cup extra-virgin olive oil
2 garlic cloves, halved
400 g cherry tomatoes, halved
3-4 tbsp white balsamic vinegar
300 g feta cheese, diced
2 spring onions, finely chopped
1 small green bell pepper, finely chopped
½ cup sun-dried tomatoes, preserved in oil, finely chopped,
3 tbsp capers, washed, drained, halved
½ cup black Kalamata olives, pitted, halved
1 cup basil leaves, finely chopped
a pinch of fresh oregano leaves
salt, black pepper
Boil fusilli following packet instructions. Drain.
In a large non-stick frying pan heat oil on medium heat and cook garlic for 30” or until fragrant. Scoop out garlic and stir in tomatoes, salt and pepper. Cook for 3-4 minutes or until tender. Pour in vinegar, toss lightly and remove pan from heat.
In a large serving bowl toss pasta with tomatoes and remaining ingredients, check for seasoning and serve immediately or at room temperature. Refrigerate if you like and enjoy cold.
Photo – Food styling: Antonia Kati
Και η συνταγή στα ελληνικά: Βίδες με χωριάτικη σαλάτα