Recipes from Maria's Kitchen

Fusilli Bistro Salad

1 cup white-wine vinegar
2 tablespoons extra-virgin olive oil
13 ounces (375g) tri-color fusilli, cooked
1 teaspoon dried basil
1 teaspoon dried oregano
2 kosher pickles, diced
2 red peppers, diced
2 yellow peppers, diced
3 stalks celery, diced
cup grated carrots
2 tablespoons Dijon mustard

Whisk together the white-wine vinegar and extra-virgin olive oil then set aside.

Put the fusilli in large 4 quart bowl and pour in the vinegar the pour in the oil & vinegar mixture. Add dried basil and oregano, and use a large spoon or spatula to make sure everything mixed in evenly.

Add kosher pickles, peppers, celery, and grated carrots to the pasta bowl. Mix well.

Once all the veggies are mixed in, add the two tablespoons of mustard, and mix it up again!

Chill until you're ready to serve, or enjoy immediately. Makes about 6 servings.

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