Pasta Salad with Feta and Snow Peas

77 Ratings
  • 5 17
  • 4 12
  • 3 28
  • 2 17
  • 1 3

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

Everyday Food, July/August 2005

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Recipe Summary

prep:
25 mins
total:
25 mins
Servings:
6
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Ingredients

Directions

  • 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.

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  • 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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Reviews (5)

77 Ratings
  • 5 17
  • 4 12
  • 3 28
  • 2 17
  • 1 3
Martha Stewart Member
07/10/2015
I agree with other commentators -- pretty dry. I upped the moisture with some rice vinegar.
Martha Stewart Member
05/20/2015
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.
Martha Stewart Member
06/20/2011
I found this to be dry. Needs more oil, or maybe Italian dressing?
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Martha Stewart Member
05/06/2010
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.
Martha Stewart Member
08/07/2008
Delicious!
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