Fusilli With Roasted Red Peppers, Feta, And Herb Dressing

Serves: 5

Eda Schinner

1 January 1970

Based on User reviews:

45

Spice

51

Sweetness

47

Sourness

41 mins

Prep time (avg)

5.7

Difficulty

Ingredients:

2 tbsps

Lemon Juice

1 cup

Extra-Virgin Olive Oil

3 tsp

Kosher Salt

1 tsp

Ground Black Pepper (freshly)

450 g

Fusilli

1

Red Onion (sliced)

70 g

Black Olive (sliced)

1

Roasted Red Pepper (12-ounce jar roasted sliced red peppers, drained)

110 g

Crumbled Feta Cheese

Directions:

1

Close lid tightly and shake until blended

2

For dressing: Place all ingredients in a jar

3

In a large pot of lightly salted water, cook pasta according to package directions

4

While pasta is cooking, soak red onion in ice water to mellow its flavor

5

Drain cooked pasta and place in a large bowl

6

Drain onions and pat dry, add to pasta, Add dressing, olives, peppers and feta to warm pasta and toss

7

Serve at room temperature