Recipe courtesy of Giada De Laurentiis

Fusilli with Sun-Dried Tomato Vinaigrette

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





  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.