Olive and tomatoes with fusilli 

Olive and tomatoes with fusilli
1157 kcal


Preparation:30 min
Ready in:30 min
1 serving contains (Percentage of daily recommendation)
Calories1157 kcal(58%)
Protein46 g(92%)
Fat33 g(41%)
Carbohydrates172 g(66%)
Added Sugar0 g(0%)
Roughage4 g(13%)

Recipe Development: EAT SMARTER


For servings

10 cupstri-color rotini (Fusilli)
⅔ cupsblack Olives
4 sticksCelery
1large Red onions
1 ⅔ cupscherry tomatoes
1 cupshelled Walnut
olive oil
freshly ground peppers
1 cupParmesan cheese shaved
2 tablespoonswhite balsamic vinegar


1 Cook the pasta in plenty of boiling, salted water until al dente then drain.
2 Put into a large salad bowl and leave to cool to room temperature. Wash and slice the celery. Peel the onion and cut into wedges. Wash and halve the tomatoes.
3 Add the celery, olives, onions, walnuts and tomatoes to the pasta. Add 4 tbsp olive oil, salt, plenty of pepper and the balsamic vinegar and mix well.
4 Check the seasoning and add more salt and vinegar if necessary. Spoon on to plates, scatter generously with Parmesan shavings and serve.


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