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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.
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  • Level: Easy
  • Total: 35 min
  • Prep: 35 min
  • Yield: 6 servings, 1 2/3 cups each
  • Nutrition Info
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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.

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