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Pasta Salad with Watercress

Cuisine: Italian

Serves: 5


  • 8 ounces farfalle pasta
  • 1 cup crumbled reduced-fat feta cheese
  • 2 pints cherry tomatoes, halved
  • 3 cups watercress leaves (from 2 small bunches)
  • 1/4 teaspoon black pepper



  1. Cook pasta according to package directions.
  2. Place the cheese in a large bowl; top with the watercress. Before draining the pasta, take 1/4 cup of the cooking water from the pot and pour it over the watercress. (Watercress will wilt slightly and cheese will get soft.)
  3. Place the tomatoes in a colander. Drain the pasta over the tomatoes for a super-quick blanch.
  4. Toss with the watercress and cheese; sprinkle with pepper and serve.



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