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Fusilli Salad with Fresh Cilantro and Sweet Peppers
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Description
Fusilli Salad with Fresh Cilantro and Sweet Peppers is a healthy, simple, delicious side dish for your Memorial Day celebration!
Ingredients
- 2 bags (12 Oz. Size) Fusilli Tri Colored Pasta
- 1 bunch Fresh Cilantro
- 8 whole Multi Colored Sweet Mini Peppers
- FOR THE DRESSING:
- ⅛ cups Apple Cider Vinegar
- ½ cups Olive Oil
- ⅛ teaspoons Garlic Powder
- ⅛ teaspoons Red Pepper
- ½ teaspoons Dried Oregano
- ⅛ teaspoons Onion Powder
Preparation
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-inch pieces. Place peppers and cilantro in a large bowl. Add drained pasta.
For the dressing, in an 8-ounce cruet, mix vinegar, olive oil, garlic powder, red pepper, oregano and onion powder. Shake well until blended.
Pour dressing over pasta and vegetables and mix well. Serve immediately or refrigerate for several hours or overnight. Mix well before serving.
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