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  • Vegetable Fusilli Salad

    1 vote
    Vegetable Fusilli Salad
    Prep: 45 min Cook: 12 min Servings: 8
    by Julia Ann Souders
    63 recipes
    >
    A pasta salad with fresh vegetables for a summer treat or with hot pulled pork sandwiches for a winter pick-up.

    Ingredients

    • 8 ounces dry tri-vegetable fusilli pasta
    • 3/4 cup asparagus cut in 1-inch lengths
    • 1/3 cup red onion, diced
    • 1/3 cup black olives, sliced
    • 2/3 cup tomato, diced and seeds removed
    • 2 tablespoons of parmesan cheese
    • 1/3 cup Basil Red Wine Vinaigrette
    • BASIL RED WINE VINAIGRETTE
    • 1/2 cup extra virgin olive oil
    • 3 tablespoons red wine vinegar
    • 1 teaspoon sugar or more to taste
    • 1 teaspoon dried basil
    • 1 teaspoon Netta Bellel's Choice Flavour-Enhancer Spice Blend

    Directions

    1. Cook the fusilli according to manufacturer's directions.
    2. Rince in cold water and refrigerate to cool before assembling salad.
    3. Blalnch asparagus in boiling water for 1 1/2 to 2 minutes, until tender but firm.
    4. Rinse in cold water; refrigerate to cool.
    5. Dice and slice the onion, olives and tomato.
    6. Put all ingredients into a large bowl.
    7. Mix all ingredients of the Basil Red wine Vinaigrette in a jar, shake to mix.
    8. Heat the Vinaigrette slightly to dissolve the sugar, if needed.
    9. Pour the Vinaigreete over the pasta and and vegetables, blend.
    10. Refrigerate at least 2 hours before serving.
    11. Sprinkle parmesan cheese over the salad before serving.
    12. Notes: 2007-2010 Netta Belle's Choice cookbookinabox
    13. "Reg. U.S. Pat.& Trdmk. Off." All rights reserved.

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    Comments

    • ShaleeDP
      ShaleeDP
      Very nice! I like it

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