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Add a photoRaciónes: 6
Ingredientes
- 2 lg. tomatoes, seeded and diced
- 3 ounce. feta cheese, cubed
- 1 lg. shallot or possibly 2 green onions, chopped
- 3 tbsp. extra virgin olive oil
- 3 tbsp. minced arugula or possibly watercress
- 1 tbsp. fresh lemon juice
- 1 c. fusilli pasta or possibly large elbow macaroni
- Salt and freshly grnd pepper
- Green and/or possibly red bell pepper strips
- Tomato wedges
- Greek olives
- Lemon wedges
- Arugula or possibly watercress sprigs
Direcciones
- Combine first 6 ingredients in bowl. Cook pasta in large pot of boiling salted water till just tender but still hard to bite, stirring occasionally. Drain. Rinse with cool water till cold and drain well. Add in to tomato mix. Season with salt and pepper. (Can be prepared 4 hrs ahead. Chill.)
- Spoon salad into centers of 2 large plates. Garnish with bell peppers, tomato wedges, olives, lemon wedges and arugula sprigs and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 6 servings | |
| Calories 264 | |
| Calories from Fat 96 | 36% |
| Total Fat 10.91g | 14% |
| Saturated Fat 3.24g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 199mg | 8% |
| Potassium 300mg | 9% |
| Total Carbs 34.08g | 9% |
| Dietary Fiber 2.5g | 8% |
| Sugars 3.91g | 3% |
| Protein 8.0g | 13% |
