Fusilli Salad
Keywords
- recipes
- Bruce Stangeland
- Stangeland
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Cooking tools:
- Food blender
- Pot
- Stove
- Colander
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Mixing bowl
- Spatula
Ingredients
- 6 T. water
- 4 T. sun-dried tomatoes packed in oil
- 1 T. red wine vinegar
- 1 clove garlic, peeled and chopped
- 8 T. extra virgin olive oil
- 1/8 t. ground pepper
- 1/2 t. salt
- 8 oz. fusilli (or rotini) pasta
- 1 t. salt
- 2/3 cup dressing
- 4 oz. cooked Italian sausage, thinly sliced
- 4 oz. diced Swiss cheese
- 4 T. pitted and chopped Kalamata olives
- 1 T. chopped capers
- 1 T. chopped Italian parsley
- 2 oz. chopped spinach
- 1/2 red bell pepper, chopped (optional)
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