- ½ of a cup of dry whole wheat fusilli pasta or 1 pound of cooked
- 1 pound of baby spinach
- 4 ounces of fresh mozzarella balls, drained
- 1 cup of cherry tomatoes
- 1 cup of cooked chick peas
- 3 tablespoons of extra virgin olive oil
- Juice and zest from one lemon
- 2 tablespoons of balsamic vinegar
- Salt and pepper to taste
Fusilli pasta salad is a bright and comforting dish to enjoy during warm months. That’s what we will be making today. To start set a pot of water on medium high heat and salt well. Once it’s come to a boil add in about half of a cup of whole wheat fusilli pasta. Let it boil until it’s cooked properly about 10 mins keeping a close eye on it so it doesn’t overcook then in a colander, drain and rinse in cold water. You should have about one pound of cooked whole wheat fusilli now. Place your fusilli in a large bowl. Now you can add in one pound of baby spinach, washed well. Our next ingredient is 4 ounces of fresh mozzarella balls, drained. Once you have that added in you are ready to add 1 cup of cherry tomatoes and 1 cup of cooked chick peas and give that a toss.
If you haven’t bought cooked chick peas you can still use dried chick peas, you’ll just have to prepare them well ahead of time. Spread the needed amount onto a baking sheet and remove any stones or damaged beans. Place the beans in a colander and rinse, add the beans into a pot and cover them with two inches of water and leave overnight. That is the presoaking step which shortens the cooking time by about three quarters and gives them a better texture. Next, drain the water and add two inches of fresh water. You can also add salt, some herbs or a chopped onion to give them a little flavor and then bring them to a boil. Allow them to simmer for around 1 and a half hours or until they are tender. When the chickpeas are done turn the stove off and stir in a teaspoon of salt, keep the pot covered and allow them to completely cool in the water. This last soak adds a lot of extra flavor and makes the texture even better. Drain them and they will be ready to add into the lovely pasta salad.
Next you will be adding 3 tablespoons of extra virgin olive oil, the juice and zest from one lemon and two tablespoons of balsamic vinegar. The combination of chick peas, mozzarella and vegetables provides a lot of protein, carbohydrates, and nutrients into this dish. Stir the fusilli pasta salad well and then add salt and pepper to taste. Taste the pasta mixture then serve at room temperature or chilled. Once you’ve taken all of these steps we are left with our fusilli pasta salad which is a hearty healthful meal in a bowl.