Ingredients
4 ServingsProduce
-
Red Bell Pepper 35 g
-
Red Cherry Tomatoes 70 g
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Spinach 60 g
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Fresh Oregano 4 Tbsp
Canned/Bottled Goods
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Kalamata Olives 70 g
Dairy & Eggs
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Feta Cheese 70 g
Spices
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Salt 2 Tbsp
Dry Goods
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Fusilli 290 g
Pantry
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Extra Virgin Olive Oil 60 ml
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Red Wine Vinegar 2 Tbsp
-
Black Pepper 1 pinch
Preparation
-
Boil Pasta
Bring water & salt to a boil. Cook pasta until al dente, about 8 minutes. Strain and cool.
- 290 g , dried Fusilli
- 1 Tbsp Salt
- 2 L Water
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Ingredient Prep
Prepare ingredients & add to a large bowl.
- 70 g , pitted & chopped Kalamata Olives
- 35 g , diced Red Bell Pepper
- 70 g , halved Red Cherry Tomatoes
-
Salad Assembly
Combine cooked pasta with chopped vegetables. Mix in additional ingredients. Toss well.
- 1 Tbsp Salt
- 70 g , crumbled Feta Cheese
- 60 g Spinach
- 4 Tbsp Fresh Oregano
- 60 ml Extra Virgin Olive Oil
- 2 Tbsp Red Wine Vinegar
- 1 pinch Black Pepper
-
Taste
Plate pasta salad in a bowl or platter. Garnish with fresh oregano & extra virgin olive oil if desired!
Nutrition
Amount per serving |
Daily value percentage | |
---|---|---|
Calories | 480 kcal | |
Total Fat | 21 g | 26% |
Total Saturated Fat | 5 g | 26% |
Unsaturated Fat | 16 g | |
Cholesterol | 15 mg | 5% |
Sodium | 3940 mg | 170% |
Total Carbohydrate | 59 g | 22% |
Fiber Total Dietary | 5 g | 17% |
Sugars Total | 4 g | |
Protein | 13 g | 26% |
Vitamin C | 16 mg | 15% |
Calcium Ca | 178 mg | 15% |
By Innit Culinary Team