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🍝 Tricolor Fusilli Pasta Salad

635 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Fill a large pot with about 5 liters of water and add plenty of salt. Cover the pot and bring the water to a boil.
  2. 2. Wash the zucchini thoroughly. Cut off the hard ends and slice the zucchini in half lengthwise.
  3. 3. Slice the zucchini halves diagonally into thin rounds about 0.5 centimeters thick.
  4. 4. Wash the tomatoes and cut each one in half.
  5. 5. Add the tricolor fusilli pasta to the boiling salted water and cook for about 9 minutes until al dente (firm to the bite).
  6. 6. Heat 1 tablespoon of olive oil in a frying pan over medium to high heat.
  7. 7. Lightly salt the zucchini slices and fry them in the pan for about 2 minutes until golden brown.
  8. 8. Add the tomato halves, pine nuts, and Italian herbs to the zucchini.
  9. 9. Continue frying the vegetable mixture for another 4 minutes over medium heat.
  10. 10. Remove the pan from the heat and set the zucchini-tomato mixture aside in a bowl.
  11. 11. Drain the cooked pasta in a colander, but leave it slightly wet (dripping).
  12. 12. Add the wet pasta directly to the vegetables in the bowl.
  13. 13. Add 2 tablespoons of olive oil and some balsamic vinegar.
  14. 14. Mix everything thoroughly so that the pasta and vegetables are well combined.
  15. 15. Set the bowl aside for now.
  16. 16. Wash the basil thoroughly and shake it dry.
  17. 17. Pluck the basil leaves from the stems and chop them finely.
  18. 18. Pat the mozzarella dry with a kitchen towel.
  19. 19. Tear the mozzarella into small, irregular pieces using your hands.
  20. 20. Add the mozzarella pieces to the pasta salad.
  21. 21. Finally, season the salad to taste with salt and black pepper.
  22. 22. Serve the pasta salad on plates.
  23. 23. Sprinkle the dish with the freshly chopped basil and serve.
  24. 24. Tip: You can eat the salad warm or chilled. For a picnic, add the basil just before serving and check the seasoning.
  25. 25. Info: Always salt the pasta water well, as pasta does not absorb salt after cooking. As a rule of thumb: 1 liter of water per 100 grams of pasta.

Nutrition per serving