Ingredients:
- ½ pound fusilli pasta
- 2 Persian cucumbers, diced
- 1 small red bell pepper, diced
- ⅓ cup sliced black olives in water, drained
- 4 ounces fresh mozzarella, cubed
- ½ cup extra‑virgin olive oil
- 3 garlic cloves
- ¼ cup fresh basil
- ¼ cup fresh parsley
Directions:
- Bring a medium pot of salted water to a boil. Cook pasta according to package directions. Drain and rinse with cold water. Transfer to a large serving bowl.
- Add cucumbers, bell pepper, olives and mozzarella cheese to the pasta.
- Add the olive oil, garlic, basil and parsley to a blender or food processor. Blend until a smooth consistency. If the sauce is too thick, add additional olive oil to thin out to desired consistency. Pour over pasta and toss to combine.
Nutrition Information
- Serving Size: 229g
- 4 Servings
- Calories: 560
| Amount per serving | %Daily Value |
|---|---|
| Total Fat 37g | 47% |
| Saturated Fat 8g | 40% |
| Trans Fat 0g | |
| Cholesterol 15mg | 5% |
| Sodium 700mg | 30% |
| Total Carbohydrate 43g | 16% |
| Dietary Fiber 4g | 14% |
| Total Sugars 8g | |
| Added Sugars 1g | 2% |
| Protein 13g | |
| Vitamin D 0mcg | |
| Calcium 180mg | 15% |
| Iron 2mg | 10% |
| Potassium 670mg | 15% |
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055-0378-PM 03/22
