Fusilli with Sun-Dried Tomato Vinaigrette

Name: Fusilli with Sun-Dried Tomato Vinaigrette
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
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)

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.

Servings

Prep Time

20 minutes

Cook Time

10 minutes

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

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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

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.