March 09, 2022

Fusilli Pasta Salad Recipe

Boil water with a pinch of salt and few drops of olive oil (any cooking oil of your choice) add our Fusilli Pasta to boiling water and cook on high flame for 5-7 minutes. Rinse with ice cold water.

Ingredients

  • Olive oil
  • Garlic
  • Red wine vinegar
  • Mustard
  • Mixed herbs
  • Salt & pepper

Instructions

Add the mix with the vegetables of choice, add the cooked Fusilli pasta to it & indulge.

INTRO

A good fusilli pasta salad comes down to two things: the dressing and the vegetables. Get those right and the pasta just ties it all together. This recipe uses a garlic red wine vinaigrette with mustard, which gives the salad a sharp, punchy flavour that works well against the neutral multigrain fusilli.

It serves well cold or at room temperature, which makes it a good option for lunch boxes, picnics, or a quick weekday meal you can put together in 20 minutes.

AT A GLANCE

Detail

Info

Prep Time

10 minutes

Cook Time

7 minutes (pasta only)

Total Time

~20 minutes (plus 15 minutes to cool)

Serves

2

Pasta Used

WickedGud Multigrain Fusilli

Diet

Vegan (without cheese)

Serve

Cold or room temperature

 

INGREDIENTS

For the Pasta

Ingredient

Quantity

WickedGud Multigrain Fusilli

(400g, serving cup size 60g)

Salt

For boiling water

Olive oil

A few drops (for boiling)

 

For the Dressing (Garlic Vinaigrette)

Ingredient

Quantity

Olive oil

3 tbsp

Red wine vinegar

1.5 tbsp

Garlic, minced or grated

1 small clove

Dijon mustard

1 tsp

Mixed herbs (oregano, basil, parsley)

1/2 tsp

Salt and pepper

To taste

 

Vegetables of Choice (Suggested)

Vegetable

Prep

Cherry tomatoes

Halved

Cucumber

Diced

Red bell pepper

Diced

Red onion

Finely sliced

Black olives

Halved (optional)

Sweet corn

From can, drained

HOW TO MAKE FUSILLI PASTA SALAD

  1. Boil water with a pinch of salt and a few drops of olive oil. Add WickedGud fusilli and cook on high heat for 5 to 7 minutes. Do not overcook - the fusilli should hold its shape in a salad.

  2. Rinse with ice cold water. This is essential for a salad as it stops the cooking and cools the pasta quickly. Drain well and set aside.

  3. Make the dressing: whisk together olive oil, red wine vinegar, minced garlic, mustard, mixed herbs, salt, and pepper until combined.

  4. Prepare your vegetables by chopping them as listed above.

  5. In a large bowl, combine the cooled fusilli with the vegetables.

  6. Pour the dressing over the salad and toss well until everything is coated.

  7. Taste and adjust salt, pepper, or vinegar as needed.

  8. Serve immediately or refrigerate for up to 15 minutes before serving so the dressing soaks in.

TIPS FOR A BETTER PASTA SALAD

  • Rinse the pasta with cold water immediately after draining. This is the most important step for a pasta salad - it stops the cooking and keeps the fusilli firm.

  • Do not dress the salad too early. Vinegar-based dressings start to soften the vegetables if left too long. Dress just before serving.

  • Make the dressing first and let it sit while you cook the pasta. The garlic mellow slightly and the flavours combine better.

  • Add a small handful of crumbled feta or grated parmesan at the end if you want a non-vegan version with more depth.

MAKE IT YOUR OWN: VARIATIONS

Version

What to Add

Mediterranean

Kalamata olives, feta, sun-dried tomatoes

Indian-style

Add chaat masala to the dressing, use cumin seeds

Protein boost

Add chickpeas or boiled egg

Creamy version

Replace half the olive oil with thick yogurt

Kids version

Skip red onion, use sweet corn and cucumber only

 

PASTA SALAD: COLD VS WARM

Feature

Cold Pasta Salad (this recipe)

Warm Pasta Dish

Dressing type

Vinaigrette (oil + vinegar)

Cream or tomato sauce

Pasta temperature

Cold or room temp

Hot

Best occasion

Lunch box, picnics, summer meals

Dinner, comfort food

Make ahead

Yes (store up to 1 day)

Best eaten fresh

 

You may even like to read: Creamy Garlic Fusilli Pasta Recipe

 

Fusilli Pasta Salad Recipe
Written by WickedGüd .

FREQUENTLY ASKED QUESTIONS

Should fusilli pasta salad be served hot or cold?

This recipe is meant to be served cold or at room temperature. Hot pasta does not work well with a vinaigrette dressing because the vinegar becomes sharper and the vegetables wilt. Always cool the pasta completely before dressing.

What vegetables work best in a fusilli pasta salad?

Cherry tomatoes, cucumber, red bell pepper, red onion, and sweet corn are the most common choices. They stay firm when cold and do not release too much water. Avoid soft vegetables like zucchini or roasted peppers in a cold salad as they become mushy.

How long can I store fusilli pasta salad?

Up to 1 day in the fridge in an airtight container. The dressing will be absorbed by the pasta overnight. Add a small drizzle of olive oil and a splash of red wine vinegar before serving leftovers to refresh it.

Can I use a different type of pasta for this salad?

Yes. Penne, farfalle, and rotini all work well. Fusilli is the best choice because the spiral shape holds the dressing and keeps the salad from tasting dry.

Is WickedGud fusilli good for cold pasta salad?

Yes. WickedGud multigrain fusilli holds its texture well after rinsing in cold water and does not become soggy the way some pasta does. It is a good base for cold dishes.