Fusilli Pasta Salad with Lettuce, Spinach, Vegetables, and Gemelli
Salad
Enjoy a refreshing and colorful Fusilli and Gemelli pasta salad packed with a variety of fresh vegetables, mixed lettuce, spinach, and topped with crumbled feta cheese. A perfect dish for picnics, potlucks, or a light summer meal.
Recipe Ingredients
- 8 oz Fusilli pasta
- 8 oz Gemelli pasta
- 4 cups mixed lettuce leaves (Romaine, Butterhead, etc.)
- 4 cups fresh baby spinach
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, thinly sliced
- 1 bell pepper (red, yellow, or orange), diced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 1/4 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 1 teaspoon honey or sugar
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
Bring a large pot of salted water to a boil. Cook the Fusilli and Gemelli pasta according to package instructions until al dente. Drain the pasta and rinse under cold water to cool it down and stop the cooking process. Set aside.
In a large salad bowl, combine the mixed lettuce leaves and baby spinach. Add the cherry tomatoes, cucumber, bell pepper, red onion, and olives. Toss the vegetables together.
Add the cooked and cooled Fusilli and Gemelli pasta to the salad bowl. Gently mix the pasta with the vegetables, ensuring even distribution.
Prepare the dressing by whisking together the olive oil, red wine vinegar, lemon juice, minced garlic, honey or sugar, dried oregano, salt, and black pepper in a small bowl until well combined.
Pour the dressing over the pasta salad, tossing gently to coat all the ingredients evenly.
Top the pasta salad with crumbled feta cheese.
Serve the pasta salad immediately, or refrigerate for at least 1 hour to allow the flavors to meld together. Enjoy your Fusilli Pasta Salad with Lettuce, Spinach, Vegetables, and Gemelli!
