Cucumber and Feta Fusilli Salad
- servings: 4
- Additional info:
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
Imperial | 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
© Morehouse Food Canada Ltd. 2017 - All rights reserved.
preparation | servings | difficulty | appreciation
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INGREDIENTS
Imperial | 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
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