Fusilli with Garden-Fresh Tomato “Sauce”

1. Combine tomatoes, bell pepper, scallions, garlic and oil in a large bowl; toss to mix well. Add feta cheese, olives, parsley, basil, balsamic vinegar, wine vinegar and lemon juice; toss again. Season with salt and pepper.
2. Put a large pot of lightly salted water on to boil. Shortly before serving, cook pasta according to package directions. Drain and add to the sauce; toss to coat well.

Tips

To Make Ahead: Prepare through Step 1. Cover and let stand at room temperature for up to 1-1/2 hours.

Per serving: 387 calories; 17 g fat (5 g saturated fat, 11 g mono unsaturated fat); 17 mg cholesterol; 49 g carbohydrates; 10 g protein; 7 g fiber; 513 mg sodium; 271 mg potassium

Nutrition Bonus: Vitamin C (35% daily value), Fiber (26% dv).

Exchanges: 4 starch, 2 vegetable, 5 fat

Contributed by: EatingWell.com

This easy uncooked sauce is perfect on a hot summer night. You can serve it right away, but it tastes even better if everything marinates for an hour or so. To feed more people, simply add a little more of each ingredient—especially the tomatoes. Halved cherry tomatoes are a nice alternative to field tomatoes.