INGREDIENTS

• 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

DIRECTIONS

1. Cut the cherry tomatoes in halves.
2. Peel and chop the cucumber into small pieces
3. In a large bowl, combine fusilli pasta, cherry tomatoes, feta cheese, basil and cucumber.
4. Drizzle balsamic vinegar and olive oil over the bowl and mix well.

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