Prep 10 mins
Cook 10 mins
Flat Belly Inspired
- 2 ounces dried whole wheat fusilli, cooked, drained, and cooled
- 5 kalamata olives, sliced
- 1⁄4 cup red onion, sliced
- 1⁄2 cup grape tomatoes, halved
- 1⁄2 cup cucumber, diced
- 1⁄4 cup reduced-fat feta cheese, crumbled
- 3 teaspoons white balsamic vinegar
- 1 teaspoon extra virgin olive oil
- Cook, drain and cool fusilli.
- Combine cooled fusilli, olives, red onion, grape tomatoes, cucumber, feta cheese, balsamic vinegar and olive oil.
I have to admit, I wasn't sure about the lack of dressing on this recipe, but it was perfect. I did salt the pasta water, used regular fusilli and a normal tomato that needed using up. Since I was hungry, I also doubled it. Delicious. Made for Pick A Chef Safari Event. :)