Description
A vibrant, tangy Italian-inspired salad with al dente fusilli pasta, sun-dried tomatoes, fresh basil, and a creamy tangy dressing. Perfect for light lunches or summer gatherings, it balances rich and bright flavors with minimal effort.
Ingredients
12 oz (340 g) fusilli pasta, cooked al dente
1 cup chopped sun-dried tomatoes (oil-packed preferred, slightly drained)
1/2 cup chopped fresh basil leaves (stems removed)
1/2 cup mayonnaise
1/4 cup sour cream
1/2 cup freshly grated Parmesan cheese (or omit for vegan)
2 cloves garlic, minced
1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
2 tablespoons olive oil (optional for added richness)
Instructions
Cook fusilli according to package instructions until al dente; drain and set aside
In a large bowl, combine cooked pasta, sun-dried tomatoes, and fresh basil
In a separate small bowl, whisk together mayonnaise, sour cream, Parmesan, garlic, Dijon mustard, and lemon juice. If using olive oil, add it now
Pour the dressing over the pasta, tossing until evenly coated
Cover the bowl and refrigerate to chill for at least 30 minutes before serving
Adjust seasoning with salt and pepper to taste
Notes
Chilling the salad is crucial for flavors to meld
Add baby spinach for extra nutrients and color
For a vegan version, omit Parmesan and use vegan mayo
Store leftovers in an airtight container in the fridge for up to 2 days
- Prep Time: 25
- Cook Time: 10
- Category: Dinner
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (about 2 cups)
- Calories: 320
- Sugar: 2g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 25mg