Fusilli with Sun-Dried Tomato Vinaigrette

Total Time:
40 min
Prep:
30 min
Cook:
10 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • Vinaigrette:
  • 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
  • Assembly:
  • 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
Directions

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.


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    This recipe is featured in:

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