MEDITERRANEAN FUSILLI PASTA SALAD

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Mediterranean Fusilli Pasta Salad image

This is a light and easy summer salad. Have made it many times since I found it a while ago in a recipebinder. The recipe can of course be doubled or trebled for a crowd. What I mostly like about it is the twang and yet sweetness of the balsamic vinegar plus that the amount of oil is not overpowering. But that is a personal preference.

Provided by Chef Dudo

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1 cup fusilli, uncooked
3 tablespoons red onions, finely chopped
1 cup tomatoes, seeded and chopped
1/4 cup celery, chopped
2 tablespoons fresh basil, chopped
2 tablespoons kalamata olives, finely chopped
2 tablespoons capers
1 teaspoon Dijon mustard
1/4 teaspoon sugar
1 tablespoon balsamic vinegar
2 tablespoons garlic oil
salt & freshly ground black pepper
3 ounces mozzarella cheese, cubed

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.

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