Pasta Salad with Snow Peas and Feta

By pattie_d

Serve the pasta salad for lunch or a light dinner. It can be made up to one day ahead; keep covered in the refrigerator, and add the scallions and cilantro just before serving.

Ingredients

• Coarse salt and ground pepper
• 1 pound fusilli, or other short pasta
• 4 ounces snow peas, strings removed, sliced diagonally into 1/2-inch-wide strips
• 1 yellow bell pepper, ribs and seeds removed, chopped into 1/2-inch pieces
• 2 scallions, thinly sliced
• 1/2 cup chopped fresh cilantro
• 1 cup (4 ounces) crumbled feta cheese
• 2 tablespoons olive oil
• 2 tablespoons white-wine vinegar
• 1 teaspoon balsamic vinegar

Details

Servings 6
Preparation time 25mins
Cooking time 25mins
Adapted from marthastewart.com

Preparation

Step 1

Directions

In a large pot of boiling salted water, cook fusilli until al dente, according to package instructions; add snow peas during last minute of cooking. Drain pasta and peas in a colander; rinse under cold water.

In a large bowl, combine pasta and peas, bell pepper, scallions, cilantro, feta, oil, vinegars, 1 teaspoon salt, and 1/4 teaspoon pepper; toss to combine. Serve chilled or at room temperature.