FUSILLI WITH SUN-DRIED TOMATO VINAIGRETTE

Fusilli with Sun-Dried Tomato Vinaigrette image

Provided by Giada De Laurentiis

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

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

Steps:

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