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Fusilli with Sun-Dried Tomato Vinaigrette

Fusilli with Sun-Dried Tomato Vinaigrette
PREP TIME
30 min
COOK TIME
10 min
YIELDS
4 - 6 servings

An easy Italian dish ideal for weeknight meals without sacrificing taste or time.

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Ingredients

Vinaigrette

½
cup sun-dried tomatoes
¼
cup orange juice, squeezed (about 1 medium orange)
3
Tbsp extra-virgin olive oil
1
Tbsp apple cider vinegar
½
tsp salt
¼
tsp freshly ground black pepper

Assembly

Salt
1
(8-oz) package gluten-free ancient grain fusilli pasta, such as TruRoots
3
cups chopped baby arugula
¾
cup pitted kalamata olives, chopped
½
cup packed fresh basil leaves, chopped
7
oz fresh mozzarella, cut into ⅓ inch dice
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Directions

Step 1

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.

Step 2

In a large pot of boiling salted water, cook the pasta according to package directions. Drain and rinse in cold water.

Step 3

In a large bowl, toss the cooked pasta together with the arugula, olives, basil, mozzarella and the vinaigrette. Serve.

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My rating for Fusilli with Sun-Dried Tomato Vinaigrette
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