Gluten-Free Fusilloni with Feta, Cherry Tomatoes, and Olives: Freshness in Every Bite
A fresh, flavorful, and naturally gluten-free first course. Glutiniente Fusilloni combine with the freshness of cherry tomatoes, the savory taste of black olives, and the creaminess of feta for a quick, light, and naturally gluten-free dish.
A simple and fragrant Mediterranean mix, perfect to enjoy freshly prepared or even cold—ideal for an outdoor lunch, an office break, or a light yet tasty dinner.
- Tempo di preparazione15 min
- Tempo di cottura11 min
- Tempo totale26 min
Ingredients (serves 2)
For the dressing
- 200 g Cherry Tomatoes
- 100 g Greek Feta
- 40 g Pitted Black Olives
- Extra Virgin Olive Oil to taste
- Black Pepper to taste
- Salt to taste
For the pasta
- 160 g Glutiniente Fusilloni
- Water
- Salt to taste
Method
Bring a pot of salted water to a boil and cook the Glutiniente Fusilloni according to the package instructions. In the meantime, wash the cherry tomatoes and cut them in half. Slice the olives into rounds and cut the feta into cubes. In a large bowl, combine the cherry tomatoes, olives, and feta. Season with a drizzle of extra virgin olive oil, a pinch of salt, and freshly ground black pepper. Drain the fusilloni al dente, quickly rinse them under cold water to stop the cooking process, and add them directly to the bowl with the other ingredients. Mix well to combine all the flavors and serve immediately. You can enhance the dish with a few fresh basil leaves or some grated lemon zest for an extra fragrant touch.
