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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.

Reviews Add a comment

  • MS10187814
    10 JUL, 2015
    I agree with other commentators -- pretty dry. I upped the moisture with some rice vinegar.
  • MS11545005
    20 MAY, 2015
    I agree that this is dry. I also found it lacking in veggies. I pretty much doubled the veggies and the dressing and it makes a LOT. Probably could half the pasta and the cheese instead to make a more reasonable amount. I like cilantro, but not sure I liked it in this recipe. Probably would be just as good without it.
  • lisamarch
    20 JUN, 2011
    I found this to be dry. Needs more oil, or maybe Italian dressing?
  • sunshine8930
    6 MAY, 2010
    This was super easy and really flavorful! Perfect for a summer cookout. If you don't love cilantro, I would recommend using only 1/4 cup.
  • geeekygirl
    7 AUG, 2008