Mediterranean Low-Carb Fusilli

Ingredients:

• Low Carb Fusilli: 70g
• Fresh cherry tomatoes: 100g
• Black olives: 30g
• Feta cheese: 50g
• Fresh basil: 5g
• Extra Virgin Olive Oil (EVO): 10g (1 tablespoon)
• A pinch of salt and pepper

 

Method:

1. Cook the fusilli:

Bring a pot of lightly salted water to a boil.

Add the low carb fusilli and cook according to package instructions, usually about 18 minutes.

Drain well and set aside.

 

2. Prepare the fresh ingredients:

While the pasta is cooking, wash the cherry tomatoes under running water and dry them with a cloth.

Cut the cherry tomatoes in half or quarters, depending on their size and your preference.

Pit and slice the black olives into rounds.

Cut the feta cheese into cubes of about 1 cm.

Wash the basil leaves and dry them gently. You can leave them whole or cut them into strips.

 

3. Assemble the salad:

In a large bowl, add the drained fusilli.

Add the chopped cherry tomatoes, sliced black olives, and feta cubes.

Add the fresh basil leaves.

 

4. Dress:

Pour the extra virgin olive oil over the fusilli and other ingredients.

Add a pinch of salt and black pepper to taste.

Gently mix everything with a large spoon, being careful not to break the feta cubes too much.

 

5. Serve:

Transfer the fusilli salad to a serving dish or serve directly from the bowl.

You can add a few fresh basil leaves as a garnish for a final touch.

 

6. Enjoy your creation:

Serve immediately or, if you prefer, let it rest in the refrigerator for half an hour to allow the flavors to meld better.

 

Nutritional values:

Finally, here are the average nutritional values of a Mediterranean fusilli dish. 

 

To learn more about cooking times, shapes, and practical tips, read the guide: Low carb pasta: what it is, how to cook it, and how to choose the right one.