Fusilli Pasta Salad Recipes

VEGAN ITALIAN PASTA SALAD

Steps:

• Bring a large pot of water with about 1 teaspoon salt to boil on medium high heat. Add fusilli pasta and stir, cook pasta according to package direction. While pasta is cooking prepare Italian dressing and other ingredients.
• Place all the ingredients for the dressing in a mason jar and shake well. Set aside.
• Drain pasta, rinse with cold water and place into a large bowl.
• Add onion, olive, cucumber, tomato, and salad dressing, mozzarella and toss to coat.
• Keep refrigerated and allow flavors to mingle for a couple hours before serving.

GRILLED MEATBALL AND FUSILLI PASTA SALAD

Steps:

• For the iced tea: Pour 4 cups boiling water over teabags in a heatproof pitcher and allow to brew, 3 to 5 minutes. Remove teabags and add sweetener to taste. Stir in 6 cups ice cubes until melted. Keep refrigerated until ready to use. Makes two quarts. For the pasta salad: Toss the tomatoes, oil, vinegar, crushed red pepper, half the garlic and 1 teaspoon salt in a large bowl; let sit at room temperature.
• Stir together the breadcrumbs, milk, onion, oregano, egg and remaining garlic in a large bowl; let sit for 5 minutes so the breadcrumbs absorb the milk.
• Brush a baking sheet with oil and set aside. Shave half the Pecorino into long, thin strips with a vegetable peeler; set aside. Finely grate the remaining Pecorino and add to the breadcrumb mixture. Add the ground pork and mix everything with your hands until just combined. Roll level teaspoons of the pork mixture into about 30 small meatballs, placing them on the oiled baking sheet as you form them. Thread 5 meatballs onto each skewer. Freeze the skewers to firm up the meatballs (and help keep them from sticking to the grill), about 15 minutes.
• Meanwhile, bring a large pot of salted water to a boil, and prepare a grill or large grill pan for cooking over medium-high heat.
• Add the fusilli to the boiling water and cook until al dente, about 9 minutes. Strain the pasta well, add to the bowl with the tomato mixture and stir to combine; set aside.
• Brush the skewers all over with oil. Lightly oil the grill grates. Grill the skewers, rotating as needed to ensure even cooking, until the meatballs are charred in spots on all sides and cooked through, 6 to 8 minutes. Remove the meatballs from the skewers, and add to the pasta, along with the shaved Pecorino, mozzarella and basil. Add salt if needed. Serve immediately or at room temperature. Drizzle with additional oil before serving.

PASTA SALAD I

Steps:

• Cook pasta according to package directions. Drain and rinse pasta under cold water.
• Place pasta in a large serving bowl add the all the vegetables and toss to combine.
• Combine the mayonnaise, vinegar and sugar together, whisk until smooth. Pour over salad and mix well. Season to taste with salt and pepper and serve.

QUICK AND EASY PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook until tender, 6 to 10 minutes (check the package for recommended cook time). Drain and rinse well under cold water.
• While the pasta cooks, in the bottom of a large bowl, make the dressing. Whisk the red wine vinegar, salt, pepper, oregano, pepperoncini juice (if using), and the olive oil until blended. Add the drained and rinsed pasta to the dressing and mix well.
• Stir in the bell pepper, zucchini, tomatoes, scallions, pepperoncini (if using), olives, parmesan, mozzarella, and the herbs (if using). Taste for seasoning and adjust with salt and pepper as needed. Serve or for the best results, cover and refrigerate at least 30 minutes and up to 5 days.

MEDITERRANEAN FUSILLI PASTA SALAD

Steps:

• Cook the pasta according to directions on the packet.
• Drain and let cool.
• Mix pasta with the onion, tomato, celery, basil, olives and capers.
• In a small bowl, whisk together the mustard, sugar and vinegar.
• Gradually beat in the oil until an emulsion forms.
• Pour this vinaigrette over the pasta mixture and season with salt and pepper.
• Chill the salad in the refrigerator.
• When it is cold, mix in the mozzarella.

FUSILLI PASTA SALAD

Steps:

• In small saucepan, heat the wine over medium heat just till warm. Add raisins and remove from heat. Let stand 15-30 minutes to plump; drain reserving wine. Set both aside.
• Cook pasta according to package directions. Drain, rinse under cold water; drain again.
• In large serving bowl, toss together cooled, pasta, raisins and olives.
• In jar, combine reserved wine, olive oil, lemon juice, basil, shallots, mustard, salt and pepper. Cover and shake well to mix. Pour over pasta, toss to coat. Cover and chill salad for 3-24 hours. Before serving add nuts and toss.