Mediterranean Fusilli Salad
Fresh basil, hearty beans, piquant sun-dried tomatoes and al dente pasta make the perfect summer salad.
Servings: 12
Ingredients:
Mediterranean Fusilli Salad
Photography by Yvonne Duivenvoorden
| 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% |
-
12 oz (375 g) fusilli
1 zucchini, cubed
1 can (19 oz/540 mL) romano beans, drained and rinsed
2/3 cup (150 mL) sliced drained oil-packed sun-dried_tomatoes
3/4 cup (175 mL) thinly sliced fresh basil
Dressing:
2/3 cup (150 mL) extra-virgin olive oil
1/4 cup (50 mL) red_wine_vinegar
1 clove garlic, minced
1 tsp (5 mL) each ground cumin and dried oregano
1/4 tsp (1 mL) each salt and 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
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