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Entrée

Mediterranean Fusilletti

Mediterranean Fusilletti recipe
average rating

5 3
rate/review
prep time
20 min
total time
20 min
makes
6
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What You Need

1 pkg. (375 g) tri-coloured fusilli pasta
3 Tbsp. olive oil, divided
2 cloves garlic, minced
2 tsp. Italian seasoning, or Greek seasoning
1/4 cup chopped fresh parsley
1 medium red onion, cut in thin strips
1 red pepper, cored and cut in thin strips
1 can (19 fl oz / 540 mL) diced tomatoes with sun-dried tomatoes, undrained
3/4 cup Kraft Feta with Oregano, Sun Dried Tomatoes and Cracked Peppercorns Cheese
1/2 cup pitted black olives, whole or sliced

Make It

COOK pasta according to package directions.

COMBINE 2 Tbsp. olive oil, garlic, Italian seasoning and parsley; set aside.

HEAT remaining olive oil in large frypan. Cook onion and pepper strips several minutes, until browned and slightly soft. Add tomatoes to pan and cook an additional 2 minutes.

COMBINE pasta, oil mixture and vegetables in large bowl. Add cheese and olives; toss to combine. Serve immediately.

kraft kitchens tips

Substitute
If desired, allow to cool and serve as a cold pasta salad.
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