Mediterranean Fusilli Pasta Salad

Total Time
Prep 15 mins
Cook 10 mins

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 Nutrition


  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.
Most Helpful

I'm not crazy about cold pasta salads, but this was great. I did change the ingredient amounts around though, and used agave syrup instead of sugar. I also left out the cheese, and added chopped anchovies. It was the perfect addition! If you like anchovies, try it.

rpgaymer September 23, 2012

Made two slight changes when preparing this salad ~ I had some diced sweet onion from the day before so chopped it even finer & used that, & then I substituted lemon pepper for the usual S&P! Otherwise the recipe was followed, & we had a wonderfully satisfying pasta salad! Thanks so much for posting the recipe! [Made & reviewed in I Recommend recipe tag]

Sydney Mike August 14, 2011

We really loved this pasta salad! I don't care for onions so left them out, and used a little less cheese than called for. The dressing on this is terrific, loved the dijon/balsamic combination and it's a great matchup with all the other wonderful ingredients. Great recipe - thanks for sharing it!

loof August 07, 2011