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