Super Grains Fusilli Salad

By Angelika Hanna

As much as I love pasta, I have tried to eat less of it lately because of its high carb content. Luckily, I found a healthier alternative. The Fusilli I use in this salad consists of flours from multiple healthy grains: Red and white quinoa flour, chia flour, amaranth flour, and sorghum flour.

This vegetarian Super Grains Fusilli salad has it all: It is tangy in flavor, crunchy and creamy in texture and it is healthy and filling. It can be served as a lunch or dinner.


Prep Time: 10 min

Cook Time: 10 min (+ 15 min cooling time for the Fusilli)

Total Time: 35 min

Yield: 4-6 servings

Cuisine: North American/Canadian

Author: Angelika Hanna / Zest4Food


  • 6 cups cooked Super Grains Fusilli (I used the two-colored)
  • 3 small dill pickles, chopped
  • 1/2 yellow or orange Bell pepper, cut in small pieces
  • 1/2 red Bell pepper, cut in small pieces
  • 1/2 English cucumber, cut in small pieces
  • 1 celery stalk, cut in small pieces
  • 1 pint Cherry tomatoes
  • 1 green onion, cut in rings
  • 1/4 cup red onion, chopped
  • 2/3 cup mayonnaise
  • 4 tbsp dill pickle juice
  • 1/2 tsp dill
  • 1/2 tbsp fresh ground black pepper


  1. Cook the Fusilli according to the package instructions.
  2. Drain and blast with cold water. Let sit in a sieve to drain the water and let cool off for about 15 min.
  3. In a medium bowl, combine the mayo, dill, black pepper, and pickle juice.
  4. In a large bowl, place the cooled off Fusilli.
  5. Add the pickles, onions, celery, cucumber, Cherry tomatoes, and Bell peppers.
  6. Add the mayo-pickle juice dressing.
  7. Mix all the ingredients together.
  8. Refrigerate for at least an hour to let the flavors blend.



2 thoughts on “Super Grains Fusilli Salad

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