Recipe: Fusilli Pasta Salad with Red Peppers and Artichokes

This al dente-style pasta salad is light, colorful and perfect for summer.

The following recipe, created by Rossella Rago, appears on


For the Dressing:

  • 1/4 Cup Botticelli Extra Virgin Olive Oil
  • Zest and Juice of 2 Lemons
  • 1/4 Cup Grated Parmigiano Reggiano Cheese
  • 2 Tablespoons Botticelli Red Wine Vinegar
  • 2 Tablespoons Fresh Parsley, chopped
  • Salt and Fresh Black Pepper as desired

For the Pasta Salad:

  • 1 Pound Botticelli Fusilli Pasta
  • 1-12 oz Jar Botticelli Fire Roasted Red Peppers, drained
  • 1-18 oz Jar Marinated Artichokes, drained
  • 1 Pound Bocconcini or Perline Mozzarella


To make the dressing:

In a small mixing bowl combine the oil, zest, juice, vinegar, parsley, salt and pepper. Mix well. Set aside.

Bring a large pot of generously salted water to a boil and cook the pasta until al dente. Drain and run under cold running water to stop the cooking. Transfer to a large mixing bowl. Add the peppers, artichokes and mozzarella to the bowl. Pour the dressing on top and toss well.

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