Name: Fusilli with Sun-Dried Tomato Vinaigrette
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 to 6 servings
Ingredients: 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

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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Fusilli with Sun-Dried Tomato Vinaigrette

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