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Italian Fusilli Salad

Rositsa IvanovaRositsa Ivanova
Guru
358661
Italian Fusilli Salad
29/01/2014
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Preparation
15 min.
Cooking
10 min.
Тotal
25 min.
Servings
2
"That`s the good thing about Italian cuisine - every dish name sounds like a compliment."

Ingredients

  • fusilli - 7 oz (200 g)
  • broccoli - 10 rosettes
  • pumpkins - 1 cup, diced
  • cherry tomatoes - 8
  • olives - 6 pitless
  • olive oil - 6 tablespoons
  • balsamic vinegar - 4 tablespoons
  • oregano - 1/2 tsp, dried
  • basil - 1/2 tsp, dried
  • salt - to taste
measures

How to make

Boil the fusilli in salted water and 1 tablespoon of oil. Blanch the broccoli and pumpkin cubes for a few minutes in boiling water, then immediately rinse them under cold water.

In a large bowl, combine the fusilli, pumpkin and broccoli. Add the chopped tomatoes and the cut into thin slices olives.

Serve the salad on plates and pour on a dressing of olive oil, vinegar and spices.

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