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Vegetarian • Serves 4-6


3 cups Baby arugula
1/2 cup Basil, packed fresh leaves
1/2 cup Sun-dried tomatoes


3/4 cup Kalamata olives, pitted

Pasta & Grains

1 8-ounce package Ancient grain fusilli pasta, gluten-free

Baking & Spices

1/4 tsp Black pepper, freshly ground
1/2 tsp Salt
1 Salt

Oils & Vinegars

1 tbsp Apple cider vinegar
3 tbsp Olive oil, extra-virgin


1/4 cup Orange juice, fresh-squeezed


7 oz Mozzarella, fresh
  • Angelica Fattal

    Giada's Fusilli with Sun-Dried Tomato Vinaigrette Recipe- hot or cold, main or as a side!

  • Raven Higheagle

    Fusilli with Sun-Dried Tomato Vinaigrette Recipe : Giada De Laurentiis : Food Network -

  • Laura Kana

    Fusilli with Sun-Dried Tomato Vinaigrette Recipe : Giada at Home

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AMAZING! I'm going to start having this for lunch ALL the time. It takes about 30 min. to make, start to finish, and the dressing is wonderful (especially if you like olive oil, like me). Lots of flavor and very light.

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  • Susan McCaffrey

    Tried this evening and it smelled glorious like Olive Garden . My cooking never smelt so good. However, I tried to be healthy and instead of cream , I used nonfat Greek yogurt, and my sauce was funny. Next time I'll try low fat or whole Greek. I also added some sweet red peppers and a few sliced olives. Overall delicious !

  • Billie Gaskin

    Will love to try it

  • Billie Gaskin

    Will love to try. Sounds so good

  • Emily Butler

    This is awesome!!

See all 14 comments