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Photo Credit: Elizabeth Newman

Fusilli with Sun-Dried Tomato Vinaigrette

20 MINPrep Time
10 MINCook Time
6Servings
by Giada De Laurentiis
Beginner
Photo Credit: Elizabeth Newman
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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

6

Prep Time

20 minutes

Cook Time

10 minutes

Calories

337

Author:

Giada De Laurentiis

Image of Fusilli with Sun-Dried Tomato Vinaigrette

Ingredients

    For The Vinaigrette:

  • 1/2 cup sun-dried tomatoes
  • 1/4 cup fresh-squeezed orange juice (about 1 medium orange)
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Assembly:

  • Salt
  • One 8-ounce package gluten-free fusilli pasta, such as Massimo Zero

  • 3 cups chopped baby arugula
  • 3/4 cup pitted Kalamata olives (chopped)
  • 1/2 cup packed fresh basil leaves (chopped)
  • 7 ounces fresh mozzarella (cut into 1/3-inch dice)

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
6
per serving
Calories
337
Amount/Serving % Daily Value
Carbs
34 grams
Protein
13 grams
Fat
17 grams
Saturated Fat
6 grams
Cholestrol
26 milligrams
Sodium
293 milligrams
Fiber
2 grams
Sugar
4 grams
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gluten free
nut free
vegetarian

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