Fusilli with Sun-Dried Tomato Vinaigrette

  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 to 6 servings
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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 



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 


  1. 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.
  2. To assemble: In a large pot of boiling salted water, cook the pasta according to package directions. Drain and rinse in cold water.
  3. In a large bowl, toss the cooked pasta together with the arugula, olives, basil, mozzarella and the vinaigrette. Serve.

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