Ingredients

4 Servings

Produce

  • Red Bell Pepper 35 g

  • Red Cherry Tomatoes 70 g

  • Spinach 60 g

  • Fresh Oregano 4 Tbsp

Canned/Bottled Goods

  • Kalamata Olives 70 g

Dairy & Eggs

  • Feta Cheese 70 g

Spices

  • Salt 2 Tbsp

Dry Goods

  • Fusilli 290 g

Pantry

  • Extra Virgin Olive Oil 60 ml

  • Red Wine Vinegar 2 Tbsp

  • Black Pepper 1 pinch

Preparation

  1. 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

  2. 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

  3. 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

  4. Taste

    Plate pasta salad in a bowl or platter. Garnish with fresh oregano & extra virgin olive oil if desired!

Suggested Meals

Tomato Chicken

Curry

Penne

Pomodoro

Paleo Mixed

Berry Pancakes

Tofu Romaine

Salad

Buttermilk Banana

Pancakes

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%
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By Innit Culinary Team