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Four Color Fusilli Pasta Salad

Four Color Fusilli Pasta Salad prepared dish

This vibrant four color fusilli pasta salad is a delightful mix of colorful pasta, fresh vegetables, and a zesty dressing. Perfect for a light lunch or as a side dish at your next gathering.

This recipe is italian style, lunch, scaled for 4 servings, with 15 min prep and 10 min cook.

Prep: 15 min · Cook: 10 min · Total: 25 min · Serves: 4

Quick cooking notes

  • Core ingredients include lemon juice, black pepper, red bell pepper, black olives.
  • Follow all 6 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 2 tbsp lemon juice
  • 1 tsp black pepper
  • 1 medium red bell pepper (diced)
  • 1 cup black olives (sliced)
  • 3 tbsp olive oil
  • 1 cup cherry tomatoes (halved)
  • 2 cups fusilli pasta (uncooked)
  • 1 tbsp fresh basil (chopped)
  • 1 medium cucumber (diced)
  • 1 tsp salt

Instructions

  1. Bring a large pot of salted water to a boil and cook the fusilli pasta according to package instructions until al dente.
  2. While the pasta is cooking, prepare the vegetables by halving the cherry tomatoes, dicing the cucumber and red bell pepper, and slicing the black olives.
  3. In a large bowl, combine the cooked fusilli pasta, cherry tomatoes, cucumber, red bell pepper, and black olives.
  4. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper to create the dressing.
  5. Pour the dressing over the pasta and vegetables, then toss gently to combine.
  6. Garnish with chopped fresh basil before serving.

Nutrition (per serving)

  • Calories: 320
  • Protein: 8 g
  • Fat: 14 g
  • Carbohydrates: 42 g
  • Fiber: 4 g
  • Sugar: 3 g
  • Sodium: 480 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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