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Fusilli with Sun-Dried Tomato Vinaigrette
Servings
6
Prep Time
20 minutes
Cook Time
10 minutes
Ingredients
-
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
- 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)
For The Vinaigrette:
Assembly:
Instructions
- 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.
- To assemble: In a large pot of boiling salted water, cook the pasta according to package directions. Drain and rinse in cold water.
- 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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