Mediterranean Fusilli Salad
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This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 263 |
| pro | 6 g |
| total fat | 14 g |
| sat. fat | 2 g |
| carb | 30 g |
| fibre | 4 g |
| chol | 0 mg |
| sodium | 252 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 16 |
| vit A | 3 |
| vit C | 15 |
| folate | 41 |
Fresh basil, hearty beans, piquant sun-dried tomatoes and al dente pasta make the perfect summer salad.
Ingredients
- 12 oz fusilli pasta
- 1 zucchini, cubed
- 1 can (19 oz/540 mL) romano beans, drained and rinsed
- 2/3 cup sliced, drained oil packed sun dried tomatoes
- 3/4 cup thinly sliced fresh basil
- Dressing:
- 2/3 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 garlic clove, minced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp pepper
Preparation
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.
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.
Source : Canadian Living Magazine: July 2007
- Keywords : Salad; Sides; Lunch; Vegetarian; Make-Ahead; Pasta; Zucchini; Beans;
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