Fusilli Salad with Fresh Cilantro and Sweet Peppers

Sides, Soups, Salads

Are you looking for a great side dish to go with your Memorial Day weekend cookout or picnic?  No fuss, something simple yet healthy and interesting?  Here is a great pasta side!  I love fusilli tri colored pasta!  It’s pretty and looks oh so yummy mixed with fresh cilantro and peppers; drizzled with an apple cider  vinegar salad dressing!  That’s it, just three ingredients and a dressing and you are ready to pack it and go to your picnic or cookout!  Also, because there is no mayo base, you don’t have to worry so much about keeping the salad on ice.  This is a simple recipe that is delicious and nutritious as well!  Did you know that fusilli pasta is low in fat yet contains a considerable amount of protein?  7 grams per one cup serving!  Cilantro, that wonderful herb that I plant yearly, is a great antioxidant and is loaded with vitamins and minerals.  Fresh multi colored sweet peppers for taste and color; toss with an apple cider vinegar dressing.  Apple cider vinegar is my “go to” vinegar and I am never without it.  Apple cider vinegar has many proven health benefits, including lowering blood sugar levels and helping to fight diabetes as well as lowering cholesterol and reducing risk of heart disease.  Make your own salad dressing with this wonderful vinegar; you will be doing  your health a favor!  Try this simple pasta salad for your next cookout!  Serves 8 to 10 but if you prefer to make a smaller sized salad, the recipe can be reduced by half.



Fusilli Salad with Fresh Cilantro and Sweet Peppers

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

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