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



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 (5)

77 Ratings
  • 5 star values: 17
  • 4 star values: 12
  • 3 star values: 28
  • 2 star values: 17
  • 1 star values: 3
Rating: 3 stars
I agree with other commentators -- pretty dry. I upped the moisture with some rice vinegar.
Rating: Unrated
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.
Rating: 2 stars
I found this to be dry. Needs more oil, or maybe Italian dressing?
Rating: Unrated
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.
Rating: Unrated