Fusilli Salad
Ingredients
- 9 oz cherry tomatoes ⓘ
- 1 None small red onion, quartered ⓘ
- 2 tbsp olive oil
- 3.5 oz fusilli pasta ⓘ
- 10 None dates, chopped ⓘ
- 10 None fresh basil leaves, roughly chopped ⓘ
- 5 oz feta ⓘ
- None None FOR THE DRESSING ⓘ
- 1/2 tbsp black mustard seeds
- 1/2 tbsp balsamic vinegar ⓘ
- 2 tbsp avocado oil ⓘ
- 1 tbsp brown sugar ⓘ
Instructions
- Preheat oven to 350°F. Place tomatoes and onion on a baking tray and drizzle with olive oil. Season then roast for 15 mins, or until tomato skins burst.
- Cook pasta in boiling salted water until al dente. Rinse under cold running water until cool then drain. Transfer to a large bowl along with tomatoes, onion, dates and basil. Distribute between 2 serving dishes and crumble feta over top.
- Whisk together dressing ingredients then drizzle over salads to serve.
Nutrition & Diet Analysis (per serving)
759
kcal
38% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).