Fusilli Salad with Cilantro and Peppers

By: Kyle Dalakas from www.cleanfreshcuisine.com

By: Kyle Dalakas from www.cleanfreshcuisine.com

"Fusilli Salad with Fresh Cilantro and Sweet Peppers is a simple, healthy, delicious side dish for your cookout, picnic or summer party!With just 3 ingredients and a dressing, you can prepare this dish is just about 15 to 20 minutes! Try this as a side for your Memorial Day celebration. This recipe serves 10 but can be reduced by half if you prefer to make a smaller salad. Healthy, simple, low fat, low cholesterol, yet delicious!"

Click here for the easy recipe

Why You'll Love This Recipe

We absolutely love this Fusilli Salad with Cilantro and Peppers recipe, and we are confident that you will too! This dish is perfect for any summer gathering, from a casual cookout to a fancy picnic. The vibrant colors of the fresh cilantro and sweet peppers make this salad not only delicious but also visually appealing.

What we love most about this recipe is how incredibly easy and quick it is to make. With just 3 main ingredients and a simple dressing, you can have this salad ready to go in just about 15 to 20 minutes. It's the perfect dish to whip up when you're short on time but still want to impress your guests with something homemade and healthy.

This Fusilli Salad is not only tasty, but also a great choice for those looking to eat a healthy, low-fat, low-cholesterol diet. It's a guilt-free dish that doesn't skimp on flavor. And with Memorial Day just around the corner, this salad makes the perfect side dish to serve at your celebration.

Whether you're serving a crowd or just making a small portion for yourself, this recipe is easily adaptable to suit your needs. So why not give it a try and bring a little bit of freshness and flavor to your next gathering? We promise you won't be disappointed!

Serves10 Servings

Ingredients

2 (12-ounce) bags fusilli tri colored pasta
1 bunch fresh cilantro
8 multi colored sweet mini peppers
1 cup apple cider vinegar
1 cup olive oil
1 teaspoon garlic powder
1 teaspoon red pepper
1 teaspoon dried oregano
1 teaspoon 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
http://www.cleanfreshcuisine.com/?p=4587

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kmcartoonity 62072 74

Jun 13, 2017

Since two packages of pasta are used in this recipe, I realize that this makes a really large batch of pasta salad. However, 1 cup of vinegar seems like an awful lot for this recipe. Whenever I make a vinaigrette dressing for a salad I usually do 1 part vinegar to 2 parts oil. But those little sweet peppers are always great in pasta salads - I use them all the time, and grow them in my garden since they are ready for picking quite quickly!