Fusilli Salad with Fresh Cilantro and Sweet Peppers is a simple, healthy, delicious side dish for your cookout or picnic! —Cleanfreshcuisine
12 oz bags fusilli tri colored pasta
sweet multi colored mini peppers
apple cider vinegar
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.
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
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