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Fusilli with Sweet Peppers
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2 tablespoons olive or vegetable oil

4 teaspoons balsamic vinegar or cider vinegar

1/2 teaspoon salt

1/8 teaspoon coarse 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 bell pepper

1/3 cup thin strips roasted red pepper

2 tablespoons coarsely chopped fresh basil leaves  

 *Substitute 2 teaspoons dried basil leaves.

How to make

  1. STEP 1

    Combine all dressing ingredients in small jar with tight-fitting lid; shake well. Refrigerate until serving time.

  2. STEP 2

    Meanwhile, cook fusilli according to package directions. Rinse with cold water. Drain.

  3. STEP 3

    Combine cooked fusilli and all remaining salad ingredients in large bowl. Pour dressing over salad; toss to coat.

  4. STEP 4

    To serve, spoon salad onto individual plates. Garnish with tomatoes, if desired.

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