Fusilli Salad

mediterranean-fusilli-salad_largeFrom dairygoodness.ca

A great salad for a Memorial Day picnic and will satisfy all, young and old.  I substituted cubed Swiss cheese for the feta and it was also delicious. – your Editor

2 cups fusilli or Quinoa Garden Pagoda noodles*
1 cup cooked, rinsed and drained red kidney beans (opt.)*
1/4 cup chopped green onions*
1/3 cup chopped pitted black olives
2 fresh tomatoes, diced*
1 green bell pepper, diced
1 tbsp chopped fresh basil
3 tbsp chopped fresh parsley
3 tbsp olive oil*
1/4 cup  red wine vinegar
5 oz feta cheese, diced*
Juice of 1 lemon*
Pepper, to taste

Cook fusilli in large saucepan of salted boiling water until al dente. Drain and transfer in to a large salad bowl. Stir in remaining ingredients and top with the feta cheese. Pepper to taste.