MEDITERRANEAN FUSILLI PASTA SALAD
This is a light and easy summer salad. Have made it many times since I found it a while ago in a recipebinder. The recipe can of course be doubled or trebled for a crowd. What I mostly like about it is the twang and yet sweetness of the balsamic vinegar plus that the amount of oil is not overpowering. But that is a personal preference.
Provided by Chef Dudo
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook the pasta according to directions on the packet.
- Drain and let cool.
- Mix pasta with the onion, tomato, celery, basil, olives and capers.
- In a small bowl, whisk together the mustard, sugar and vinegar.
- Gradually beat in the oil until an emulsion forms.
- Pour this vinaigrette over the pasta mixture and season with salt and pepper.
- Chill the salad in the refrigerator.
- When it is cold, mix in the mozzarella.
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Akash Jha
[email protected]I can't wait to make this salad again!
Megan Cornelius
[email protected]This salad is a great way to get my kids to eat their vegetables.
Jahanzaib Ahsn
[email protected]I'm so glad I found this recipe. It's a new favorite in our house.
Prabin Shakya
[email protected]This salad is even better the next day. The flavors meld together and really come alive.
Trevor WULF
[email protected]I love the tangy dressing on this salad. It's the perfect balance of sweet and sour.
Samina Mumtaz
[email protected]This salad is so versatile. You can easily add or remove ingredients to suit your taste.
Faisal Sherzai
[email protected]I'm not a big fan of feta cheese, so I used crumbled goat cheese instead. It was a great substitute.
MD. Romjan Mia
[email protected]This salad is a great way to use up summer produce. The fresh vegetables really shine through.
Given Mingochi
[email protected]I love that this salad can be made ahead of time. It's perfect for busy weeknights.
Lebza Mogale
[email protected]This salad is a great way to get your daily dose of vegetables. It's also a good source of protein and healthy fats.
John Bostwick
[email protected]I added some grilled chicken to this salad to make it a more complete meal. It was a great way to use up leftover chicken.
zaion fermin
[email protected]I'm not a big fan of olives, so I left them out of the salad. It was still delicious!
Md Rafil
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the combination of flavors and textures. I will definitely be making it again.
MD RAZZAK Ahmed
[email protected]I followed the recipe exactly, and the salad turned out perfectly. The dressing is light and flavorful, and the vegetables are cooked to perfection.
Sherry Wells
[email protected]This salad is a great way to use up leftover roasted vegetables. I had some grilled zucchini and eggplant in the fridge, and they worked perfectly in this salad.
Murungi Yudaya
[email protected]I love the simplicity of this recipe. It's easy to make and doesn't require a lot of ingredients. I also appreciate that it's a healthy dish that's packed with vegetables.
Issac Anim
[email protected]This Mediterranean fusilli pasta salad is a delightful dish that combines fresh flavors and textures. The combination of roasted vegetables, feta cheese, olives, and a tangy dressing creates a vibrant and flavorful salad that is perfect for a summer