Print This Recipe

Print
Pasta Salad with Feta and Snow Peas

Pasta Salad with Feta and Snow Peas

Serve the pasta salad for lunch or a light dinner. It can be made up to one day ahead; keep covered in the refrigerator, and add the scallions and cilantro just before serving.

Everyday Food, July/August 2005 http://www.marthastewart.com/317985/pasta-salad-with-feta-and-snow-peas
3.40625
Rated
68.125100(33)33
  • Prep Time 25 minutes
  • Total Time 25 minutes
  • Yield Serves 6

Ingredients

    • 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

Directions

  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.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.