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Mediterranean Fusilli Salad

Course Salads
Cooking Time 10 mins
Refrigeration Time 15 mins
Yields 4 servings

3/4 milk product serving(s) per person

Preparation
Nutritional Info
Comments (0)

Preparation

What You Need

2 cups (500 ml) fusilli

1 cup (250 ml) cooked, rinsed and drained red kidney beans

1/4 cup (50 ml) chopped green onions

1/3 cup (75 ml) chopped pitted black olives

2 fresh tomatoes, diced

1 green bell pepper, diced

1 tbsp (15 ml) chopped fresh basil

3 tbsp (45 ml) chopped fresh parsley

3 tbsp (45 ml) olive oil

1/4 cup (50 ml) red wine vinegar

5 oz (150 g) Canadian Feta cheese, diced

Juice of 1 lemon

Pepper

Instructions

Cook fusilli in large saucepan of salted boiling water until al dente. Drain and transfer in large salad bowl. Stir in remaining ingredients and Canadian Feta cheese. Pepper to taste.

Serve cold.

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2 out of 3 Canadians are not getting enough milk products every day. Discover the multiple benefits of milk products and learn more about the recommended number of servings.
Getenough.ca

Nutritional Info

Per serving

Energy: 441 Calories
Protein: 15 g
Carbohydrate: 50 g
Fat: 20 g
Fibre: 6.7 g
Sodium: 672 mg

Top 5 nutrients provided by a serving of this recipe

Nutrient (% DV)*

Calcium: 22 % / 239 mg
Vitamin C: 71 %
Folate: 67 %
Selenium: 65 %
Thiamin: 42 %

* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

2 out of 3 Canadians are not getting enough milk products every day. Discover the multiple benefits of milk products and learn more about the recommended number of servings.
Getenough.ca

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