Whole Wheat Fusilli Pasta Salad With Lemon Vinaigrette Recipes

ITALIAN PASTA SALAD WITH LEMON VINAIGRETTE

Steps:

• Boil the pasta in well-salted water, it should taste like the ocean. Cook the pasta for the least amount of time the manufacturer suggests
• Combine all of the Lemon Vinaigrette ingredients and whisk to combine
• Strain the cooked pasta, add it to a large mixing bowl and add the Lemon Vinaigrette, mix well to combine. Let the pasta cool
• Prepare all the other ingredients then add to the cool pasta. Stir to combine
• Refrigerate for at least 2-hours or overnight. Serve cold

WHOLE WHEAT FUSILLI WITH KALE AND WALNUT PESTO PASTA

Steps:

• Bring a large pot of water to a boil and salt generously. Add the pasta and cook until al dente. Drain, reserving about 1 cup pasta water.
• Roughly chop some of the walnuts and set aside. Pulse the remaining walnuts and garlic together in a food processor, then add the arugula, kale, basil, cheese, lemon juice, sea salt and pepper and pulse to puree. With the motor running, slowly add the oil and process until smooth. The pesto can be refrigerated in an airtight container for up to 1 week.
• Add the pesto to a large bowl. Add the hot pasta and toss to coat, adding a splash of pasta water to thin, if necessary. Transfer to a serving bowl and garnish with more cheese, a drizzle of olive oil and a sprinkle of chopped walnuts.

WHOLE WHEAT FUSILLI PASTA SALAD WITH LEMON VINAIGRETTE

Steps:

• Boil the pasta according to directions on the package. I have never been a fan of al dente for whole wheat pasta because it has a little bit more of a bite to it than regular al dente pasta. But cook it to whatever bite you would prefer. Strain in colander and transfer to a bowl large enough to toss in olive oil.
• Sauté the shallots, peppers and onions in olive oil until they are soft. Add the tomatoes, and sauté until they get soft. Add the garlic at the end so it does not burn. Transfer the mixture into the pasta and toss. Add diced mozzarella cheese, basil, lemon juice, salt and pepper to taste. Toss everything together and enjoy!

MEDITERRANEAN FUSILLI PASTA SALAD

Steps:

• Cook the pasta according to directions on the packet.
• Drain and let cool.
• Mix pasta with the onion, tomato, celery, basil, olives and capers.
• In a small bowl, whisk together the mustard, sugar and vinegar.
• Gradually beat in the oil until an emulsion forms.
• Pour this vinaigrette over the pasta mixture and season with salt and pepper.
• Chill the salad in the refrigerator.
• When it is cold, mix in the mozzarella.

WHOLE WHEAT PASTA SALAD WITH WALNUTS AND FETA

Steps:

• Cook the pasta according to the directions on the package. Drain the pasta, rinse it under cold water, and put it in the refrigerator to chill.
• In a dry saute pan, toast the walnuts over a medium-high flame until they are fragrant, about 2 minutes. Set the walnuts aside to cool then chop them coarsely.
• In a large bowl, toss together the chilled pasta, walnuts, feta cheese, onion, and spinach. In a small bowl whisk the oil, vinegar, garlic and mustard.
• Pour the dressing over the pasta salad and toss to combine. Season with salt and pepper, to taste.

FUSILLI PASTA SALAD

Steps:

• In small saucepan, heat the wine over medium heat just till warm. Add raisins and remove from heat. Let stand 15-30 minutes to plump; drain reserving wine. Set both aside.
• Cook pasta according to package directions. Drain, rinse under cold water; drain again.
• In large serving bowl, toss together cooled, pasta, raisins and olives.
• In jar, combine reserved wine, olive oil, lemon juice, basil, shallots, mustard, salt and pepper. Cover and shake well to mix. Pour over pasta, toss to coat. Cover and chill salad for 3-24 hours. Before serving add nuts and toss.