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Pasta salad with sun-dried tomatoes, grilled peppers, Feta cheese and yogurt dressing

Recipe by: The Foodie Corner
preperation 10΄ Preparation
cup 15΄ Cooking
hat easy Difficulty
dish 5 Portions

MISKO Twirls (Fusilli)

500 g MISKO Twirls (Fusilli)

35 g salt (for boiling the pasta)

1 tbsp. olive oil (for the pasta)

130 g sun-dried tomatoes, finely chopped (from a jar stored in oil)

90 ml (6 tbsp.) goat’s milk yogurt

60 ml (4 tbsp.) olive oil

60 ml (4 tbsp.) red wine vinegar

2 cloves of garlic

1/2 tsp. salt

1/2 tsp. freshly ground pepper

50 g pine nuts

150 g grilled red peppers, finely chopped (from a jar)

20 g (about 1/2 cup) parsley, finely chopped

200 g feta cheese, crushed

materials METHOD

Fill a large pot with 5 liters of water, bring water to a boil and add 35 g salt and the MISKO Twirls (Fusilli). Boil for 7 minutes and then strain the pasta. Return the pasta to the pot and add one tablespoon olive oil. Shake the pot to cover the pasta with the olive oil and put it aside.

Put 50 g of the sun-dried tomatoes, the goat’s milk yogurt, the olive oil, vinegar, garlic, salt and pepper in a small blender. Beat until the mixture is fully incorporated.

Put the pine nuts in a non-stick pan and heat on high for about 1-2 minutes. Once they start turning golden brown, immediately transfer them to the pot with the pasta.

Next add the yogurt mixture, the peppers, 80 g of the sun-dried tomatoes and the parsley to the pot and stir well. Finally, add the Feta cheese and mix gently. Serve at room temperature.


In the beginning the dressing is a bit strong because of the vinegar but it tastes milder once it is mixed with the pasta and is allowed to “sit” for a while.

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