RECIPES-DETAILS - Le Grec

Cucumber and Feta Fusilli Salad

            
            

Cucumber and Feta Fusilli Salad

            
                  
  • servings: 4
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  • Additional info:
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INGREDIENTS

                             
               
Imperial
Ingredient
Metric
| fusilli 450 grams
| 1 cucumber, diced |
| 2 bell peppers (any color), chopped |
| baby spinach 200 grams
| feta cheese, drained and diced 225 grams
| chickpeas, drained 540 grams
              
              

PREPARATION

              
                    
  • In a large pot of boiling salted water, cook the fusilli al dente.
  • In a large bowl, add the cucumber, bell peppers, spinach, feta, and chickpeas.
  • Drain the fusilli and let it cool.
  • Add the fusilli to the large bowl.
  • Add 1 cup of Le Grec Cucumber Dressing.
  • Mix well. Season with salt and pepper to taste.
  • Serve and enjoy!
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NOTES

              

                            
              
              
              

© Morehouse Food Canada Ltd. 2017 - All rights reserved.

          
  • 20 min
  • 4

preparation | servings | difficulty | appreciation

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INGREDIENTS

Imperial
Ingredient
Metric
| fusilli 450 grams
| 1 cucumber, diced |
| 2 bell peppers (any color), chopped |
| baby spinach 200 grams
| feta cheese, drained and diced 225 grams
| chickpeas, drained 540 grams

PREPARATION

  • In a large pot of boiling salted water, cook the fusilli al dente.
  • In a large bowl, add the cucumber, bell peppers, spinach, feta, and chickpeas.
  • Drain the fusilli and let it cool.
  • Add the fusilli to the large bowl.
  • Add 1 cup of Le Grec Cucumber Dressing.
  • Mix well. Season with salt and pepper to taste.
  • Serve and enjoy!

NOTES

LEGEND :

preparation | servings
difficulty | appreciation

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