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Fusilli Pasta Salad with cucumbers, tomatoes black olive top with parsley
Olivia

Fusilli Pasta Salad

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Fusilli pasta salad with tomatoes, black olives, cucumber, and herbs for a balanced plant-forward everyday dish.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: American, Italian
Calories: 314
Ingredients Equipment Cooking Instructions Nutrition Video Notes

Ingredients
  

  • 8 oz fusilli pasta
  • 1 cup cherry tomatoes halved
  • ½ cup black olives sliced
  • 1 cucumber diced
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon fresh basil chopped
  • Salt to taste
  • Black pepper to taste

Equipment

5 Quart Pot
5 Quart Pot
$29.49
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soup pot with lid
Mixing Bowl
Mixing Bowl
$29.99
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Mixing bowl

Cooking Instructions
 

  1. Cook fusilli according to package instructions.
  2. Drain and rinse under cold water.
  3. Place pasta in a large bowl.
  4. Add cherry tomatoes, black olives, and cucumber.
  5. Drizzle with olive oil and lemon juice.
  6. Season with salt and black pepper.
  7. Toss gently to combine.
  8. Garnish with fresh parsley and basil before serving.

Nutrition

Calories: 314kcalCarbohydrates: 46gProtein: 8gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 274mgPotassium: 333mgFiber: 3gSugar: 4gVitamin A: 498IUVitamin C: 15mgCalcium: 39mgIron: 1mg

Notes

Rinse pasta to cool it quickly for salad.
Chop vegetables evenly for balanced bites.
Serve chilled for best flavor.

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