Insalata di Fusilli

Insalata di Fusilli

  • SERVINGS: 16-18


  • 1 package of BiAglut Fusilli
  • 2 cups cherry tomatoes, quartered
  • 1 yellow bell pepper, deseeded and chopped
  • 1 orange bell pepper, deseeded and chopped
  • 1 can black olives (6 oz), drained and sliced
  • ½ jar green olives with pimento (3 oz), sliced
  • ¼ red onion, finely chopped
  • ½ cup baby spinach, shredded
  • ½ pound mozzarella cheese, cubed
  • 1 cup gluten-free pepperoni, thinly sliced
  • 12-16 oz gluten-free zesty Italian dressing


Bring a large pot of salted water to a boil. Add the pasta and cook until the pasta is al dente (tender but firm to the bite). Drain the pasta, and rinse with cold water. Transfer the pasta to a large bowl and immediately coat with ¼ of the dressing and toss gently. Combine the pasta with the tomatoes, peppers, olives, onion, spinach, cheese and pepperoni. Pour in another ½ of the dressing and toss gently to incorporate. Cover the mixture and place it in the refrigerator. Allow the mixture to marinate for at least 4 hours. Prior to serving, add in the remaining dressing and toss gently.