Made with cooked fusilli pasta, juicy cherry tomatoes, crisp red bell pepper, and wholesome chickpeas, this salad bursts with colours and textures. Tossed in a zesty Knorr Italian Vinaigrette Salad Dressing and garnished with fresh basil leaves, it’s a delightful combination of taste and freshness. Quick to prepare and perfect for any occasion, this salad is sure to be a hit among friends and family.
This vibrant pasta salad is the perfect side dish for a summer braai, picnic or a light and easy lunch. Packed with protein from chickpeas and tossed in a flavourful Italian vinaigrette, it’s a crowd-pleaser that comes together in just a few minutes.
Prep time 30 minutes
Serves 4
Ingredients
Directions
Ingredients
750ml (3 cups) cooked fusilli pasta
1 punnet cherry tomatoes, halved
1 red bell pepper, deseeded and chopped into 1cm blocks
1 can chickpeas, drained and rinsed
30ml (2 Tbsp) Italian parsley, chopped
125ml (1/2 cup) Knorr Italian Vinaigrette Salad Dressing
Salt and black pepper, to taste
30ml (2 Tbsp) fresh basil leaves, to garnish
Directions
In a large salad bowl, combine the cooked fusilli pasta, cherry tomatoes, red peppers, chickpeas and parsley.
Add the Italian Vinaigrette Salad Dressing, toss well.
Season with salt and pepper to taste, garnish with fresh basil.
Additional Notes
Tips:
Fusilli Fun: Love a different pasta shape? Macaroni, penne, or farfalle all work well in this recipe.
Veggie Swap: Feel free to add other chopped vegetables like cucumber, marrow, or crumbled feta cheese for extra flavour and texture.
Make it a Meal: Turn this side dish into a main course by adding grilled chicken, chickpeas, or your favourite protein.
Leftovers Love: This pasta salad keeps well in the fridge for up to 3 days. Serve chilled or at room temperature.