Summer Salad Recipe

Name: Summer Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 ounces fusilli, tricolore; 1 tablespoon extra virgin olive oil; 12 cucumber; 6 scallions; 1 (14 ounce) can borlotti beans, drained; 1 tablespoon fresh basil, chopped; 7 ounces feta cheese; 4 teaspoons mayonnaise; salt; fresh ground black pepper

Servings: persons

9 ounces fusilli, tricolore
1 tablespoon extra virgin olive oil
12 cucumber
6 scallions
1 (14 ounce) can borlotti beans, drained
1 tablespoon fresh basil, chopped
7 ounces feta cheese
4 teaspoons mayonnaise
salt
fresh ground black pepper

1
Cook the pasta according to pack instructions.
2
Drain and stir in the olive oil to prevent the pasta sticking together.
3
Peel the cucumber, cut in half lengthways and scoop out the seeds, then slice into half-moons.
4
Trim and chop the scallions into rings.
5
Gently mix all the salad ingredients together in a large bowl.
6
Check the flavours and season with salt & pepper if necessary.
7
Serve with Focaccia rolls.

347

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 9 ounces fusilli, tricolore, 1 tablespoon extra virgin olive oil, 12 cucumber, 6 scallions, and more.

Yes, Summer Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Summer Salad

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