Best 4 Whole Wheat Fusilli Pasta Salad With Lemon Vinaigrette Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a symphony of flavors with this refreshing Whole Wheat Fusilli Pasta Salad with Lemon Vinaigrette. This delectable dish combines the goodness of whole wheat fusilli pasta, a medley of colorful vegetables, and a vibrant lemon vinaigrette dressing. The zesty dressing, infused with fresh herbs and a hint of garlic, elevates the salad to a new level of deliciousness. Discover the secrets behind this delightful recipe, along with variations that cater to different dietary preferences and add exciting twists to the classic dish. Dive into the culinary journey and relish every bite of this vibrant and satisfying pasta salad.

**Additional Recipes:**

- **Quinoa Tabbouleh Salad:** Embark on a culinary adventure with this flavorful and nutritious Quinoa Tabbouleh Salad. Bursting with the goodness of quinoa, fresh herbs, and a tangy dressing, this salad is a delightful blend of textures and flavors.

- **Easy Mediterranean Farro Salad:** Transport your taste buds to the shores of the Mediterranean with this vibrant Easy Mediterranean Farro Salad. Packed with wholesome farro, colorful vegetables, and a zesty dressing, this salad is a symphony of flavors that will leave you craving for more.

- **BLT Pasta Salad:** Indulge in the classic flavors of bacon, lettuce, and tomato with a delightful twist in this BLT Pasta Salad. Combining the goodness of pasta, crispy bacon, fresh veggies, and a creamy dressing, this salad is a satisfying meal that will be a hit at any gathering.

Here are our top 4 tried and tested recipes!

ITALIAN PASTA SALAD WITH LEMON VINAIGRETTE



Italian Pasta Salad with Lemon Vinaigrette image

Italian Pasta salad is one of my favorite summertime recipes; topped with a lemon vinaigrette it's a quick, easy recipe loaded with flavor. Think of your favorite items on an antipasto platter tossed together with leftover pasta and a tangy lemony vinaigrette. Cured meats, cheeses, pickled vegetables, olives, and tomatoes, so easy and so delicious.

Provided by Steven

Categories     Side Dish

Time 30m

Number Of Ingredients 18

1 Pound Pasta (Small, shaped types of pasta are best)
2 Cups Cherry Tomatoes (Halved)
12 Ounce Jar or Can Artichoke Hearts (Halved)
1/2 Cup Black Olives (Sliced)
1/2 Cup Red Onion (Sliced)
1/4 Cup Pickled Mild Peppers (Sliced)
8 Ounces Salami (1/2-inch dice, I used uncured Sopressata)
8 Ounces Fontina Cheese (1/2-inch dice)
1/2 Cup Grated Parmesan (Good quality)
1/3 Cup Fresh Basil (Chopped)
1 Bunch Flat-Leaf Parsley (Leaves only, chopped)
1/3 Cup Olive Oil
3 Tablespoons White Wine Vinegar
2 Tablespoons Fresh Lemon Juice
1 Teaspoon Salt
1/2 Teaspoon Red Pepper Flakes
1 Teaspoon Garlic (Freshly grated)
2 Teaspoons Dried Oregano

Steps:

  • Boil the pasta in well-salted water, it should taste like the ocean. Cook the pasta for the least amount of time the manufacturer suggests
  • Combine all of the Lemon Vinaigrette ingredients and whisk to combine
  • Strain the cooked pasta, add it to a large mixing bowl and add the Lemon Vinaigrette, mix well to combine. Let the pasta cool
  • Prepare all the other ingredients then add to the cool pasta. Stir to combine
  • Refrigerate for at least 2-hours or overnight. Serve cold

Nutrition Facts : Calories 583 kcal, Carbohydrate 49 g, Protein 25 g, Fat 32 g, SaturatedFat 11 g, Cholesterol 61 mg, Sodium 1557 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

WHOLE WHEAT FUSILLI WITH KALE AND WALNUT PESTO PASTA



Whole Wheat Fusilli with Kale and Walnut Pesto Pasta image

Provided by Katie Lee Biegel

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

Kosher salt
1 pound whole wheat fusilli
1/2 cup walnut halves
2 cloves garlic
1 1/2 cups packed baby arugula
1 1/2 cups packed chopped kale
1 cup fresh basil leaves
1/2 cup grated Pecorino-Romano, plus more for garnish
1 tablespoon fresh lemon juice
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil, plus more for drizzling

Steps:

  • Bring a large pot of water to a boil and salt generously. Add the pasta and cook until al dente. Drain, reserving about 1 cup pasta water.
  • Roughly chop some of the walnuts and set aside. Pulse the remaining walnuts and garlic together in a food processor, then add the arugula, kale, basil, cheese, lemon juice, sea salt and pepper and pulse to puree. With the motor running, slowly add the oil and process until smooth. The pesto can be refrigerated in an airtight container for up to 1 week.
  • Add the pesto to a large bowl. Add the hot pasta and toss to coat, adding a splash of pasta water to thin, if necessary. Transfer to a serving bowl and garnish with more cheese, a drizzle of olive oil and a sprinkle of chopped walnuts.

WHOLE WHEAT FUSILLI PASTA SALAD WITH LEMON VINAIGRETTE



Whole Wheat Fusilli Pasta Salad With Lemon Vinaigrette image

This is always a hit at my BBQ's because it is so light and no cream based products in it. They also like it because I use whole wheat pasta, which is much more health friendly. It's great cold in the summer but also quite good hot in the winter. Add some chicken breast and make it a complete and healthy pasta dish!

Provided by Milachkaa

Categories     One Dish Meal

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 lb whole wheat fusilli (cork screw pasta)
1 pint cherry tomatoes, sliced in half
1 sliced red pepper
1 sliced yellow pepper
1 sliced red onion
1 shallot, minced
3 finely minced garlic cloves
1 lb fresh mozzarella cheese, diced
1 lemon, juice of
fresh basil, chiffonade (thin strips)

Steps:

  • Boil the pasta according to directions on the package. I have never been a fan of al dente for whole wheat pasta because it has a little bit more of a bite to it than regular al dente pasta. But cook it to whatever bite you would prefer. Strain in colander and transfer to a bowl large enough to toss in olive oil.
  • Sauté the shallots, peppers and onions in olive oil until they are soft. Add the tomatoes, and sauté until they get soft. Add the garlic at the end so it does not burn. Transfer the mixture into the pasta and toss. Add diced mozzarella cheese, basil, lemon juice, salt and pepper to taste. Toss everything together and enjoy!

Nutrition Facts : Calories 526.6, Fat 18.2, SaturatedFat 10.2, Cholesterol 59.7, Sodium 484.8, Carbohydrate 67.1, Fiber 7.9, Sugar 3.9, Protein 29.1

FUSILLI PASTA SALAD



Fusilli Pasta Salad image

Oh this is so good!!! I have been making this recipe since 2003 from some magazine or other. I just love the olives and raisins together. Have always gotten many compliments from this simple yet delicious salad. Enjoy.

Provided by ChefRaylene

Categories     Salad Dressings

Time 55m

Yield 10-12 serving(s)

Number Of Ingredients 12

1/2 cup white wine
1 1/4 cups golden raisins
8 ounces fusilli or 8 ounces corkscrew macaroni
1 1/2 cups Greek olives, pitted and quartered
3 tablespoons olive oil
3 tablespoons lemon juice
2 tablespoons fresh basil, snipped
1 tablespoon shallots, minced or 1 tablespoon chopped green onion
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup pine nuts, toasted

Steps:

  • In small saucepan, heat the wine over medium heat just till warm. Add raisins and remove from heat. Let stand 15-30 minutes to plump; drain reserving wine. Set both aside.
  • Cook pasta according to package directions. Drain, rinse under cold water; drain again.
  • In large serving bowl, toss together cooled, pasta, raisins and olives.
  • In jar, combine reserved wine, olive oil, lemon juice, basil, shallots, mustard, salt and pepper. Cover and shake well to mix. Pour over pasta, toss to coat. Cover and chill salad for 3-24 hours. Before serving add nuts and toss.

Nutrition Facts : Calories 256.8, Fat 11.3, SaturatedFat 1.3, Sodium 313.2, Carbohydrate 34.7, Fiber 2.5, Sugar 11.6, Protein 4.8

Tips:

  • For the best flavor, use ripe, juicy tomatoes.
  • If you don't have fresh basil, you can use 1/4 teaspoon dried basil.
  • Feel free to add other vegetables to the salad, such as cucumber, zucchini, or bell pepper.
  • If you're short on time, you can use store-bought lemon vinaigrette.
  • Serve the salad immediately, or chill it for a few hours before serving.

Conclusion:

This whole wheat fusilli pasta salad with lemon vinaigrette is a light, refreshing, and flavorful dish that's perfect for a summer meal. It's easy to make and can be tailored to your own preferences. So next time you're looking for a quick and easy pasta salad recipe, give this one a try!

Related Topics