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Pasta Salad with Feta and Snow Peas


The snow peas add crunch while the feta cheese gives this salad a salty bite.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, July/August 2005


  • Coarse salt and ground pepper
  • 1 pound fusilli, or other short pasta
  • 4 ounces snow peas, strings removed, sliced diagonally into 1/2-inch-wide strips
  • 1 yellow bell pepper, ribs and seeds removed, chopped into 1/2-inch pieces
  • 2 scallions, thinly sliced
  • 1/2 cup chopped fresh cilantro
  • 1 cup (4 ounces) crumbled feta cheese
  • 2 tablespoons olive oil
  • 2 tablespoons white-wine vinegar
  • 1 teaspoon balsamic vinegar


  1. In a large pot of boiling salted water, cook fusilli until al dente, according to package instructions; add snow peas during last minute of cooking. Drain pasta and peas in a colander; rinse under cold water.

  2. In a large bowl, combine pasta and peas, bell pepper, scallions, cilantro, feta, oil, vinegars, 1 teaspoon salt, and 1/4 teaspoon pepper; toss to combine. Serve chilled or at room temperature.

Cook's Notes

This can be made up to 1 day ahead; keep covered in the refrigerator, and add the scallions and cilantro just before serving.

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