Mediterranean Fusilli Pasta Salad |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a light and easy summer salad. Have made it many times since I found it a while ago in a recipebinder. The recipe can of course be doubled or trebled for a crowd. What I mostly like about it is the twang and yet sweetness of the balsamic vinegar plus that the amount of oil is not overpowering. But that is a personal preference. Ingredients:
1 cup fusilli, uncooked |
3 tablespoons red onions, finely chopped |
1 cup tomato, seeded and chopped |
1/4 cup celery, chopped |
2 tablespoons fresh basil, chopped |
2 tablespoons kalamata olives, finely chopped |
2 tablespoons capers |
1 teaspoon dijon mustard |
1/4 teaspoon sugar |
1 tablespoon balsamic vinegar |
2 tablespoons garlic oil |
salt & freshly ground black pepper |
3 ounces mozzarella cheese, cubed |
Directions:
1. Cook the pasta according to directions on the packet.
2. Drain and let cool.
3. Mix pasta with the onion, tomato, celery, basil, olives and capers.
4. In a small bowl, whisk together the mustard, sugar and vinegar.
5. Gradually beat in the oil until an emulsion forms.
6. Pour this vinaigrette over the pasta mixture and season with salt and pepper.
7. Chill the salad in the refrigerator.
8. When it is cold, mix in the mozzarella.
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