Fusilli,a spiraled spaghetti that comes in various lengths, is an interesting pasta to use in this colorful salad.
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2 tablespoons olive or vegetable oil
4 teaspoons balsamic vinegar or cider vinegar
1/2 teaspoon salt
1/8 teaspoon coarsely ground pepper
1/2 teaspoon finely chopped fresh garlic
7 ounces (2 cups) uncooked dried fusilli (thin corkscrew or pasta twists)
4 ounces (1 cup) mozzarella cheese, cubed 1/2-inch
1/2 cup thin strips yellow pepper
1/3 cup thin strips roasted red pepper
2 tablespoons coarsely chopped fresh basil leaves
*Substitute 2 teaspoons dried basil leaves.
Combine all dressing ingredients in small jar with tight-fitting lid; shake well. Refrigerate until serving time.
Meanwhile, cook fusilli according to package directions. Rinse with cold water. Drain.
Combine cooked fusilli and all remaining salad ingredients in large bowl. Pour dressing over salad; toss to coat.
To serve, spoon salad onto individual plates. Garnish with tomatoes, if desired.
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