Tested till perfect Mediterranean Fusilli Salad
Mediterranean Fusilli Salad
Photography by Matthew Kimura

Mediterranean Fusilli Salad

Fresh basil, hearty beans, piquant sun-dried tomatoes and al dente pasta make the perfect summer salad.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: July 2007

Recipe3 out of 5 based on 27 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 12


  • 12 oz 12ozfusilli pasta
  • 1 1zucchinizucchinis, cubed
  • 1 can 1can(19 oz/540 mL) romano beansromano beans, drained and rinsed
  • 2/3 cup 2/3cupsliced, drained oil packed sun dried tomatoes
  • 3/4 cup 3/4cupthinly sliced fresh basil


  • 2/3 cup 2/3cupextra virgin olive oil
  • 1/4 cup 1/4cupred wine vinegar
  • 1 1garlic clovegarlic cloves, minced
  • 1 tsp 1tspground cumin
  • 1 tsp 1tspdried oregano
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
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Dressing: In bowl, whisk together oil, vinegar, garlic, cumin, oregano, salt and pepper.

In large pot of boiling salted water, cook fusilli until tender but firm, about 10 minutes. Drain and rinse in cold water; drain well and place in large bowl. Add zucchini, beans and tomatoes; pour dressing over top and toss to combine. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Toss with basil just before serving.

Nutritional Information Per serving: about

cal 263 pro 6g total fat 14g sat. fat 2g
carb 30g fibre 4g chol 0mg sodium 252mg

% RDI:

calcium 3 iron 16 vit A 3 vit C 15
folate 41
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