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Fusilli with Sun-Dried Tomato Vinaigrette

This simple pasta salad gets loads of flavor from olives, basil, and a tangy sun-dried tomato vinaigrette. I like to use ancient-grain pasta to give this dish lots of fiber and an extra kick of protein. 
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Fusilli with Sun-Dried Tomato Vinaigrette

Servings

8

Prep Time

20 minutes

Cook Time

10 minutes

Calories

253

Author:

Giada De Laurentiis

Image of Fusilli with Sun-Dried Tomato Vinaigrette

Ingredients

Instructions

  1. For the vinaigrette: Place the sun-dried tomatoes in a food processor and pulse to chop. Add the orange juice, olive oil, vinegar, salt and pepper. Process to a slightly chunky, relatively thick puree.
  2. To assemble: In a large pot of boiling salted water, cook the pasta according to package directions. Drain and rinse in cold water.
  3. In a large bowl, toss the cooked pasta together with the arugula, olives, basil, mozzarella and the vinaigrette. Serve.

Nutrition

Nutrition

Nutrition Serving Size
8
per serving
Calories
253
Amount/Serving % Daily Value
Carbs
25 grams
Protein
10 grams
Fat
13 grams
Saturated Fat
4 grams
Cholestrol
20 milligrams
Sodium
259 milligrams
Fiber
2 grams
Sugar
3 grams
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gluten free
nut free
vegetarian

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