Food & Cooking Recipes Salad Recipes Pasta Salad with Feta and Snow Peas 3.3 (77) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 18, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 25 mins Servings: 6 The snow peas add crunch while the feta cheese gives this pasta salad a salty bite. Ingredients Coarse salt and ground pepper 1 pound fusilli, or other short pasta 4 ounces snow peas, strings removed, sliced diagonally into ½-inch-wide strips 1 yellow bell pepper, ribs and seeds removed, chopped into ½-inch pieces 2 scallions, thinly sliced ½ 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 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. Rate it Print