March 31, 2016

Curried Fusilli Salad

Here is what you can do with this dish, cook it and serve hot for dinner - refrigerate the leftovers and toss them with fresh greens and veggies as salad the next day!


Prep time: 10 minutes
Cook time: 30 minutes
Serves 6

Ingredients
12 oz organic whole wheat, colorful, fusilli pasta
2 tsp olive oil
2 sausages, cooked and chopped
2 garlic cloves, minced
1 cup white onions, chopped
1 cup pasta sauce
1 tsp or more curry powder
1/4 tsp turmeric powder
Salt to taste
3 cups baby spinach
2 cups colored peppers, chopped
2 cups carrot, sliced

Dressing:
1/4 cup olive oil
1/4 cup lime juice
1/2 tsp salt and pepper
In a bowl, whisk together all the ingredients.



  • In large pot of boiling salted water, cook fusilli until tender but firm, about 8 to 10 minutes; Drain.
  • In a large saute pan on medium heat, saute garlic in olive oil ; Add the chopped onion. Saute for a 2 to 3 minutes. 
  • Sprinkle the curry and turmeric powder, toss; Pour the pasta sauce and combine. Add the pasta, combine. Turn off the heat. 
  • Cover and refrigerate it overnight. Add spinach and peppers; pour dressing and toss to combine; Serve cold. Enjoy!