Fusilli Salad with Cilantro and Peppers


Fusilli Salad with Cilantro and Peppers

Fusilli Salad with Cilantro and Peppers
Fusilli Salad with Cilantro and Peppers

"Fusilli Salad with Fresh Cilantro and Sweet Peppers is a simple, healthy, delicious side dish for your cookout, picnic or summer party!With just 3 ingredients and a dressing, you can prepare this dish is just about 15 to 20 minutes! Try this as a side for your Memorial Day celebration. This recipe serves 10 but can be reduced by half if you prefer to make a smaller salad. Healthy, simple, low fat, low cholesterol, yet delicious!"

Serves10 Servings


  • 2 (12-ounce) bags fusilli tri colored pasta
  • 1 bunch fresh cilantro
  • 8 multi colored sweet mini peppers
  • 1 cup apple cider vinegar
  • 1 cup olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon red pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon onion powder
  1. Cook fusilli pasta according to package directions.  Drain, rinse and let stand. Wash cilantro and roughly chop.  Wash and core pepper, cut into 1/2″ pieces. Place peppers and cilantro in a large bowl.  Add drained pasta. Make dressing: In an 8 oz. cruet, mix together the vinegar, olive oil, garlic powder, red pepper, oregano and onion powder.  Shake well until blended. Pour over pasta and vegetables and mix well. Serve immediately or refrigerate for several hours or overnight.  Mix well before serving. 8 to 10 Servings

  2. http://www.cleanfreshcuisine.com/?p=4587

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Since two packages of pasta are used in this recipe, I realize that this makes a really large batch of pasta salad. However, 1 cup of vinegar seems like an awful lot for this recipe. Whenever I make a vinaigrette dressing for a salad I usually do 1 part vinegar to 2 parts oil. But those little sweet peppers are always great in pasta salads - I use them all the time, and grow them in my garden since they are ready for picking quite quickly!


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