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Fusilli with Tomatoes and Feta Cheese


  • 3 tomatoes seeded and cut into 1/2-inch pieces
  • 1/2 cup Kalamata or other black olives, pitted
  • 1/4 pound Neighborly Farms Cow's Milk Feta cheese, crumbled
  • 3 Tbsp drained capers
  • 3 Tbsp chopped flat-leaf parsley
  • Salt and pepper to taste
  • 3/4 pound Bionaturae Organic Durum Semolina Fusilli
  • 6 Tbsp olive oil
  • 3 cloves garlic, minced


In a large pot of boiling, salted water, cook the pasta until just done, about 10 minutes. Drain.In a large bowl, combine the tomatoes, olives, feta, capers, parsley, salt, and pepper.In a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Add the cooked pasta and the garlic oil to the tomato mixture and toss.

Adapted from Food & Wine

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