- Veggie Fusilli
Meal Tags: Dinner, Lunch, Make-ahead, Salad
Dietary Tags: Egg-free, Nut-free, Pescatarian, Vegetarian
- 3 tbsp olive oil
- 1/2 lemon, juice
- 1 tbsp Dijon mustard
- 1/2 garlic clove, grated
- Salt and pepper to taste
- 1 lb dried fusilli pasta
- 1 bunch broccolini, cut into 1 inch pieces and steamed
- 1/2 head shredded radicchio
- 1 cup baby bocconcini cheese
- 1/4 cup chopped fresh basil
Cook the pasta according to the package directions. Drain and rinse the pasta under cold water to stop the cooking process.
In a small bowl, whisk together the dressing ingredients.
In a large bowl, toss all of the ingredients together and pour the dressing over the salad.
Serve immediately or store in the refrigerator for up to 3 days.