Mediterranean Fusilli Pasta Salad

READY IN: 25mins
Recipe by Chef Dudo

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.

Top Review by rpgaymer

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.

Ingredients Nutrition

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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