Mediterranean Low-Carb Fusilli
Mediterranean Low Carb Fusilli is a simple cold pasta dish, very suitable for the warm season.
It is a recipe inspired by Mediterranean flavors: fresh cherry tomatoes, black olives, feta cheese, basil, and extra virgin olive oil. Low Carb Fusilli have a structure suitable for cold dishes because they hold the dressing well and remain pleasant to bite into.
👉 For this recipe, you can use our Low Carb Fusilli.
Ingredients for 2 people
| Ingredient | Quantity |
|---|---|
| Low Carb Fusilli | 140 g |
| Fresh cherry tomatoes | 160 g |
| Pitted black olives | 45 g |
| Feta cheese | 80 g |
| Fresh basil | 8 g |
| Extra virgin olive oil | 18 g |
| Salt | to taste, with moderation |
| Black pepper | to taste |
⏱ Preparation time
Preparation: 12 minutes
Cooking Low Carb Fusilli: 18 minutes
Cooling: 10 minutes
Final resting: 10 minutes, optional
Total time: approximately 35-40 minutes
Servings: 2
How to prepare Mediterranean Low Carb Fusilli
1. Cook the Low Carb FusilliBring a large pot of salted water to a boil. Cook the Low Carb Fusilli for 18 minutes, stirring gently during cooking. Drain them well. For cold pasta, cool them immediately under cold running water to stop the cooking process and better maintain their texture. Drain them again very carefully. The less water remains on the Fusilli, the more intense and stable the dressing will be. 2. Dress the Fusilli immediatelyTransfer the cold Fusilli to a large bowl. Add about half of the extra virgin olive oil and mix gently. This helps to keep the pasta separated and ready to receive the other ingredients. 3. Prepare the cherry tomatoesWash the cherry tomatoes and dry them well. Cut them in half or quarters, depending on their size. If they are very watery, let them drain for a few minutes in a colander. In a cold low-carb pasta dish, it's better to avoid too much free water in the dressing. |
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4. Prepare olives, feta, and basilSlice the black olives into rounds or small pieces. Cut the feta into small cubes or crumble it roughly. Wash and dry the basil, then tear it with your hands. Do not chop the basil too much in advance: it tends to oxidize and lose its aroma.
5. Assemble the cold pastaAdd the cherry tomatoes, black olives, feta, fresh basil, the remaining extra virgin olive oil, and black pepper to the Fusilli. Mix gently, being careful not to break up the feta too much. Taste before adding more salt: feta and olives are already salty.
6. Let it rest and serveYou can serve it immediately or let the pasta rest in the refrigerator for about 10 minutes. Serve it fresh, but not icy cold. If it's too cold, the aromas of basil, oil, and feta will be less pronounced. |
💡 Chef's tips
Cool the Fusilli well after cooking, but drain them very carefully: excess water dilutes the dressing. Use ripe but firm cherry tomatoes; if they are too watery, let them drain first. Feta should be used in balance: it adds savoriness and character, but it should not overpower everything. Black olives should be well drained and without sweet marinades. Basil should be added at the end, so it remains fresher and more fragrant. Do not add balsamic vinegar or glazes: they often contain sugars and would make the recipe less consistent with a low-carb diet.
⚠️ Low carb caution
This recipe is made with simple ingredients suitable for low-carb cooking, but some elements still need to be portioned carefully. Cherry tomatoes naturally contain carbohydrates and water, which is why they are used in controlled quantities. Feta and olives are low in carbohydrates but are salty: it's best not to overdo it with salt. Avoid corn, carrots, chickpeas, legumes, croutons, toasted bread, or ready-made sauces: these are common ingredients in cold salads, but not suitable for this low-carb recipe.
Nutritional values — Complete dish
Estimated values considering a final cooked and dressed dish weight of approximately 660 g.
| Average nutritional values | Per 100 g |
|---|---|
| Energy | 115 kcal / 482 kJ |
| Fats | 6.5 g |
| of which saturates | 2.4 g |
| Carbohydrates | 2.1 g |
| of which sugars | 1.3 g |
| Fiber | 13.2 g |
| Protein | 5.4 g |
| Salt | 0.71 g |
Nutritional note
The nutritional values are an estimate calculated on the complete recipe (140 g dry Low Carb Fusilli, 160 g fresh cherry tomatoes, 45 g pitted black olives, 80 g feta, 8 g fresh basil, 18 g extra virgin olive oil, approximately 1 g salt) with a final cooked and dressed weight of about 660 g. Values may vary based on the type of feta used, the type of olives, the amount of water retained by the pasta, and the size of the cherry tomatoes.
To learn more
To make the best use of our low-carb pasta, from cooking to choosing the most suitable shape, you can also read the complete guide: Low carb pasta: what it is, how to cook it, and how to choose the right one.
👉 Discover all the shapes in the Artisan Low Carb Pasta collection.