Fusilli is a type of pasta that is a long corkscrew shape. The name is derived from “fuso” which means spun by a small rod. This type of pasta is a good choice for salad because the shape will hold the flavoring well. There are a variety of recipes that use fusilli pasta and are made easily and stored for several days. Pasta salad is eaten mostly during the summer months but will provide a nice change during cooler months. Let us share with you 2 recipes that are so fast and easy to make, you can zoom through the process just like Jake in Subway Surfers!
Fusilli Pasta Salad with Tomatoes
• One pound whole wheat fusilli pasta
• One pound baby spinach leaves
• 4 ounces fresh mozzarella
• One cup cherry tomatoes
• One cup cooked chickpeas
• 3 tablespoons extra virgin olive oil
• One lemon
• Two tablespoons balsamic vinegar
- Bring a 6-quart saucepan with warm water up to a boil. Covering the pan with a lid will help the water boil quicker.
- Add the fusilli pasta into the boiling water and cook for approximately 14 minutes. The pasta should be al dente, which means slightly still firm.
- Remove the pasta from the pan into a strainer and then rinse with cold water. Set the pasta aside.
- Wash one pound of baby spinach in a strainer and shake to remove all the water.
- Prepare the fresh mozzarella by draining all the liquid.
- Rinse 1 cup of cherry tomatoes. Some cooks prefer to cut the cherry tomatoes in half to avoid the tomatoes squirting when eaten.
- Open a can of chickpeas and rinse with water
- Combine the pasta, spinach, tomatoes, chickpeas, and mozzarella in a large bowl.
- Pour in the 3 tablespoons of extra virgin olive oil over the salad mixture
- Cut the lemon in half and squeeze the juice over the salad. If you hold the lemon with the cut side toward your hand then no seeds will go into the salad.
- Zest a small amount of the lemon rind into the salad using a small grater.
- Add 2 tablespoons of balsamic vinegar.
- Use tongs or a large serving spoon to combine the salad.
- The salad can be eaten immediately or stored in a refrigerator for later use. If storing the salad for later place in an airtight container.
Fusilli Pasta Salad with Pesto
• ½ pound whole wheat fusilli pasta
• 8 ounces kale leaves, coarsely chopped
• 1 cup cherry tomatoes, halved
• 6 ounces black olives, drained and halved
• ¼ cup feta crumbled
• 2 ½ tablespoons basil pesto
• One lemon
• 2 tablespoons white vinegar
• 3 tablespoon olive oil- 1 for kale stir-fry and 2 for dressing
1. Bring water to a boil and add the pasta. Covering the pan with a lid will decrease the time needed to boil the water.
2. Cook for about 15 minutes uncovered then drain the water and set aside. The pasta should be al dente to make the best salad possible.
3. Coarsely chop the kale leaves and stir-fry the kale for 3 minutes in a wok with the olive oil.
4. Slice the cherry tomatoes in half
5. Slice the black olives in half
6. Combine the fusilli pasta, kale leaves, tomatoes and olives in a large bowl.
7. Combine the white vinegar and olive oil in a small bowl. Use a fork or small whisk to combine.
8. Add the juice of one lemon into the bowl and whisk again.
9. Add the 2 ½ tablespoons of basil pesto to the bowl.
10. Whisk the entire dressing bowl contents for about 30 seconds.
11. Pour the dressing over the salad mixture and use tongs to combine the ingredients.
12. Crumble the ¼ cup feta cheese over the salad and serve.
This pasta salad can be refrigerated for about three days before use if necessary. If storing the salad place in an airtight container and do not add the dressing. The dressing should be in an individual airtight container. The salad can be served at room temperature or refrigerated. This is a good choice for a summer picnic meal because it is filling but does not require a cooler.