Memorable Quotes:

“A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect.” — Fernand Point

Fusilli (Corkscrew) Primavera Salad

A colorful pasta salad with crisp vegetables, mushrooms and artichoke hearts tossed with olive oil, Italian dressing and Parmesan. The paper-thin carrots and slivered peppers give the salad plenty of fresh texture.


Servings: About 4–6
Prep Time: About 20 minutes
Cook Time: About 10 minutes

Ingredients:

  • 8 ounces fusilli (corkscrew) pasta, cooked, drained and cooled
  • ¼ cup olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 carrots, sliced paper-thin
  • ½ cup slivered red and green bell peppers
  • ½ cup artichoke hearts, chopped
  • 8 mushrooms, sliced
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • ½ cup Italian dressing
  • Grated Parmesan cheese, to taste

Instructions:

  1. Cook the fusilli according to package directions until al dente. Drain and allow to cool.
  2. Heat the olive oil in a small skillet over medium heat.
  3. Add the finely chopped onion and garlic and sauté until softened and fragrant. Remove from the heat and allow to cool slightly.
  4. In a large serving bowl, combine the cooled pasta, carrots, red and green peppers, artichoke hearts and sliced mushrooms.
  5. Add the sautéed onion and garlic along with the olive oil from the skillet.
  6. Pour in the Italian dressing and toss thoroughly to coat.
  7. Season with salt and freshly ground black pepper to taste.
  8. Sprinkle generously with grated Parmesan and toss again.
  9. Serve immediately or refrigerate until ready to serve.

Tip: If making the salad ahead, reserve a little of the Italian dressing to toss with it just before serving. Chilled pasta tends to absorb dressing as it sits.

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