Mediterranean Fusilletti

20 6
Recipe By
(4) 3 Reviews
Prep Time
Total Time


Tri Colour pasta with vegetables, Feta cheese and ripe olives.

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What You Need

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Make It

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  • 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.


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


  • 6

Nutritional Information

Serving Size 6
Calories 404
% Daily Value
Total fat 13.2g
Carbohydrate 59.3g
Dietary fibre 5.3g
Protein 13.1g
Calcium 10 %DV
Iron 18 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • thursfield |

    I use spicy red pepper or italian seasoned diced canned tomatoes for a bit more of a flavour kick. I also use homemade tri-coloured pasta so it is very filling and a hit whenever I have made it warm or cold at dinner parties or picnics. Will make this recipe whenever I need a pasta salad.

  • ferfy |

    Amazing! So much flavour with very simple ingredients. Very easy to make and a nice change from traditional meat sauce. One of my favourite meals!

  • bal0051 |

    I made this recipe a few weeks ago and it was a hit. I made it exactly as is. I didn't need to change anything. My husband who doesn't usually comment on the food I cook told me that I should make this again. Thanks for the great recipes. Claudette