- 16 oz fusilli pasta, cooked
- 8 oz of cherry tomatoes
- 1 medium cucumber
- 8 oz feta cheese
- ½ cup basil, chopped
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper, to taste
- Cut the cherry tomatoes in halves.
- Peel and chop the cucumber into small pieces
- In a large bowl, combine fusilli pasta, cherry tomatoes, feta cheese, basil and cucumber.
- Drizzle balsamic vinegar and olive oil over the bowl and mix well.