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Fusilli with Tomatoes & Mozzarella Recipe

  • 6servings
  • 30minutes
  • 510calories

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Source: www.womansday.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12
MineralsNatrium, Fluorine, Chromium, Calcium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 oz fusilli pasta

  2. 2 cups small broccoli florets

  3. 2 Tbsp olive oil

  4. 2 Tbsp rice vinegar

  5. 6 sun-dried tomatoes, chopped

  6. 1 clove garlic, minced

  7. 1/2 tsp each salt and pepper

  8. 8 oz each red and yellow tomatoes, diced

  9. 8 oz mozzarella cheese, diced

  10. 1/2 cup pitted kalamata olives, coarsely chopped

  11. 1 cup basil leaves, stacked and cut in narrow strips

  12. Serve with: grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Bring a large pot of lightly salted water to a boil. Add pasta; cook as package directs, stirring in broccoli for last minute of cooking time. Drain pasta and broccoli, rinse under running cold water until cool, then set aside to drain.

  2. Meanwhile, whisk oil, vinegar, sun-dried tomatoes, garlic, salt and pepper in a large bowl until well blended. Add tomatoes, mozzarella cheese, olives and cooled pasta. Toss to mix and coat. Sprinkle servings with basil. Serve at room temperature.

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