Advertisement
Fusilli ‘Greek Salad’
- Serves
4
as a starter - Difficulty
Easy
By Caz Hildebrand and Jacob Kenedy
Published 2010
It seems many are tired of picnic pasta salads of fusilli, red peppers, courgettes and maybe corn. This one (a more substantial twist on a classic Greek salad) at least is delicious, and different. As with all pasta salads, it must not be refrigerated, but instead served at room temperature.
Ingredients
200 g 125 g 5 mm
Method
Before cooking the pasta, make the salad: toss together all the ingredients except the oregano, season well with salt and pepper, and leave to macerate for as long as the fusilli take to cook. Boil the fusilli until just done (a little less firm than if serving hot, as they will stiffen ever-so-slightly when cool), drain, refresh under cold running water and drain again. Toss into
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Monthly plan
Annual plan
Part of
Advertisement
Advertisement
No reviews for this recipe