MEDITERRANEAN VEGGIE FUSILLI - VEGGIE PASTA SALAD
Packed with colorful vegetables, this fusilli pasta is a Mediterranean feast ready in 25 minutes.
INGREDIENTS
- 300 g fusilli (10 oz)
- 2 tbsp olive oil (30 ml)
- 1 zucchini, diced
- 1 red bell pepper, diced
- 100 g cherry tomatoes (3.5 oz)
- 50 g black olives, sliced (½ cup)
- Salt and pepper to taste
- Fresh basil, chopped
STEP-BY-STEP COOKING INSTRUCTIONS
- Cook fusilli until al dente.
- Heat oil, sauté zucchini and pepper.
- Add tomatoes and olives, cook briefly.
- Toss pasta with veggies, season.
- Garnish with basil.
HELPFUL COOKING TIPS
1. Use fresh mozzarella pearls for best melt.
2. Add basil just before serving to keep it vibrant.
3. Drizzle balsamic glaze lightly to avoid overpowering.
4. Chill for a pasta salad variation.
5. Add toasted pine nuts for crunch.
PREP & COOKING TIMES
- Prep: 10 minutes
- Cook: 15 minutes
- Total: 25 minutes
NUTRITIONAL INFORMATION (PER SERVING, 4 SERVINGS)
• Calories: ~420 kcal
• Protein: 11 g
• Carbohydrates: 60 g
• Fat: 14 g
• Fiber: 6 g
DIETARY TAGS
• Vegan
• High fiber
• Plant‑based
ALLERGEN INFORMATION
• Contains gluten (fusilli pasta)