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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

6

Prep Time

20 minutes

Cook Time

10 minutes

Calories

0

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 ancient grain fusilli pasta (such as TruRoots)
  • 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.
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