Mediterranean Fusilli Salad

Mediterranean Fusilli Salad 250 Author: Canadian Living Credits: Mediterranean Fusilli Salad 250

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

  • Portion size 12 servings

Ingredients

  • 12 oz fusilli pasta
  • 1 zucchini cubed
  • 1 can (19 oz/540 mL) romano beans drained and rinsed
  • 2/3 cups sliced, drained oil packed sun dried tomatoes
  • 3/4 cups thinly sliced fresh basil
Dressing:
  • 2/3 cups extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 garlic clove minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Method

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 facts Per serving: about

  • Sodium 252 mg
  • Protein 6 g
  • Calories 263.0
  • Total fat 14 g
  • Cholesterol 0 mg
  • Saturated fat 2 g
  • Total carbohydrate 30 g

%RDI

  • Iron 16.0
  • Fibre 0.0
  • Folate 41.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 15.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Mediterranean Fusilli Salad