Fusilli with Sun-Dried Tomato Vinaigrette Recipe

Name: Fusilli with Sun-Dried Tomato Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup sun-dried tomatoes; 1/4 cup fresh-squeezed orange juice (about 1 medium orange); 3 tablespoons extra-virgin olive oil; 1 tablespoon apple cider vinegar; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; Salt; One 8-ounce package gluten-free ancient grain fusilli pasta, such as TruRoots; 3 cups chopped baby arugula; 3/4 cup pitted Kalamata olives, chopped; 1/2 cup packed fresh basil leaves, chopped; 7 ounces fresh mozzarella, cut into 1/3-inch dice

Servings: persons

1/2 cup sun-dried tomatoes
1/4 cup fresh-squeezed orange juice (about 1 medium orange)
3 tablespoons extra-virgin olive oil
1 tablespoon apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Salt
One 8-ounce package gluten-free ancient grain fusilli pasta, such as TruRoots
3 cups chopped baby arugula
3/4 cup pitted Kalamata olives, chopped
1/2 cup packed fresh basil leaves, chopped
7 ounces fresh mozzarella, cut into 1/3-inch dice

1
For the vinaigrette: Place the sun-dried tomatoes in a food processor and pulse to chop.
2
Add the orange juice, olive oil, vinegar, salt and pepper.
3
Process to a slightly chunky, relatively thick puree.
4
To assemble: In a large pot of boiling salted water, cook the pasta according to package directions.
5
Drain and rinse in cold water.
6
In a large bowl, toss the cooked pasta together with the arugula, olives, basil, mozzarella and the vinaigrette.
7
Serve.

258

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup sun-dried tomatoes, 1/4 cup fresh-squeezed orange juice (about 1 medium orange), 3 tablespoons extra-virgin olive oil, 1 tablespoon apple cider vinegar, and more.

Yes, Fusilli with Sun-Dried Tomato Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Fusilli with Sun-Dried Tomato Vinaigrette

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