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Fusilli Salad with Fresh Cilantro and Sweet Peppers is a healthy, delicious, healthy side dish for your Memorial Day celebrations! Try this for your cookout or picnic! A simple, no fuss recipe!
Ingredientes
- 2-12 Oz. Bags Fusilli Tri-Color Pasta
- 1 Bunch Fresh Cilantro
- 8 Multi Colored Sweet Peppers
- For the Dressing:
- 1/8 Cup Apple Cider Vinegar
- 1/2 Cup Olive Oil
- 1/8 Tsp. Garlic Powder
- 1/8 Tsp. Red Pepper
- 1/2 Tsp. Dried Oregano
- 1/8 Tsp. Onion Powder
Direcciones
- 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.
- Make dressing:
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 51g | |
| Recipe makes 10 servings | |
| Calories 220 | |
| Calories from Fat 104 | 47% |
| Total Fat 11.78g | 15% |
| Saturated Fat 1.67g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 234mg | 10% |
| Potassium 147mg | 4% |
| Total Carbs 31.73g | 8% |
| Dietary Fiber 4.6g | 15% |
| Sugars 7.82g | 5% |
| Protein 2.61g | 4% |
