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