Pasta Salad
Fusilli pasta salad with cucumber, red pepper, black olives, cherry tomatoes, red onion, fresh mozzarella and basil. Serves 4.
TOTAL TIME
32 min
ACTIVE TIME
7 min 45s
QUANTITY
~4.45 l
DIFFICULTY
Easy
CUISINE
—
Who’s eating
A
Cooking for A typical adult.
This should leave everyone comfortably full.
Ingredients0/14
Tools0/7
Ingredients0/14 gathered · 4 servings
3,000ml
2tsp400g
300g
1piece
1piece
1piece
80g
125g
60ml
2tbsp
1tsp
1pinch
10g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 3,000ml | — | — | |
| 2 | | 2tsp | — | — | |
| 3 | 400g | — | — | ||
| 4 | | 300g | — | — | |
| 5 | | 1piece | — | — | |
| 6 | | 1piece | — | — | |
| 7 | | 1piece | — | — | |
| 8 | | 80g | — | — | |
| 9 | | 125g | — | — | |
| 10 | | 60ml | — | — | |
| 11 | | 2tbsp | — | — | |
| 12 | | 1tsp | — | — | |
| 13 | | 1pinch | — | — | |
| 14 | | 10g | — | — |
Tools7 items
Serveware1 item
Procedure24 steps
1 of 24
Pour the water into a large saucepan and set it over a high heat.
Water · 3,000 ml
⏱ 10s
ResultMeasured water2 of 24
Add the salt to the water.
Fine salt · 2 tsp⏱ 5s
ResultMeasured water and fine salt3 of 24
Bring the water to a rolling boil.
⏱ 10 min
ResultBoiling salted water4 of 24
Tip the fusilli into the boiling water and stir once to separate.
Fusilli pasta · 400 g
⏱ 10s
ResultBoiling salted water and fusilli pasta5 of 24
Cook the pasta according to the packet until just tender with no raw bite, stirring occasionally.
⏱ 10 min
ResultCooked fusilli6 of 24
Drain the pasta through a colander, shaking it well to shed the water.
⏱ 15s
ResultDrained fusilli7 of 24
Leave the pasta in the colander to cool completely, tossing it occasionally so it does not clump.
⏱ 5 min
ResultCooled fusilliused in step 208 of 24
Halve each cherry tomato through its equator with a single clean cut.
Cherry tomatoes · 300 g
⏱ 1 min
ResultHalved cherry tomatoes9 of 24
Transfer the halved cherry tomatoes to a large bowl.
⏱ 10s
ResultHalved cherry tomatoes10 of 24
Halve the cucumber lengthways, then cut each half into thick half-moon slices.
Cucumber · 1 piece⏱ 1 min
ResultSliced cucumber11 of 24
Tip the sliced cucumber into the bowl with the tomatoes.
⏱ 10s
ResultSliced cucumber and halved cherry tomatoes12 of 24
Cut the top off the pepper, pull out the core and seeds, and discard them.
Red bell pepper · 1 piece⏱ 30s
ResultDeseeded red pepper13 of 24
Cut the pepper flesh into roughly 1 cm dice.
⏱ 45s
ResultDiced red pepper14 of 24
Tip the diced pepper into the bowl.
⏱ 10s
ResultDiced red pepper and sliced cucumber and halved cherry tomatoes15 of 24
Peel away the papery outer skin of the red onion and discard it.
Red onion · 1 piece⏱ 20s
ResultPeeled red onion16 of 24
Halve the onion through the root, then finely chop each half.
⏱ 45s
ResultFinely chopped red onion17 of 24
Scrape the chopped onion into the bowl.
⏱ 10s
ResultDiced red pepper and halved cherry tomato mixture18 of 24
Add the black olives to the bowl.
Black olives · 80 g⏱ 10s
ResultDiced red pepper and halved cherry tomato mixture19 of 24
Tear the mozzarella into rough chunks directly over the bowl.
Fresh mozzarella · 125 g⏱ 20s
ResultTorn mozzarella20 of 24
Tip the cooled fusilli into the bowl over all the other ingredients.
⏱ 15s
ResultTorn mozzarella and cooled fusilli21 of 24
Pour the extra-virgin olive oil over the salad.
Extra-virgin olive oil · 60 ml⏱ 5s
ResultTorn mozzarella and cooled fusilli and extra-virgin olive oil22 of 24
Add the red wine vinegar.
Red wine vinegar · 2 tbsp⏱ 5s
ResultTorn mozzarella and cooled fusilli mixture23 of 24
Crumble in the dried oregano between your fingers.
Dried oregano · 1 tsp⏱ 5s
ResultTorn mozzarella and cooled fusilli mixture24 of 24
Add a pinch of black pepper.
Ground black pepper · 1 pinch⏱ 5s
ResultTorn mozzarella and cooled fusilli mixtureTotal Time32 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 3,000 ml | | Pour the water into a large saucepan and set it over a high heat.⏱ 10sResultMeasured water |
| 2 | 2 tsp | | Add the salt to the water.⏱ 5sResultMeasured water and fine salt |
| 3 | — | | Bring the water to a rolling boil.⏱ 10 minResultBoiling salted water |
| 4 | 400 g | | Tip the fusilli into the boiling water and stir once to separate.⏱ 10sResultBoiling salted water and fusilli pasta |
| 5 | — | | Cook the pasta according to the packet until just tender with no raw bite, stirring occasionally.⏱ 10 minResultCooked fusilli |
| 6 | Cooked fusillistep 5 | | Drain the pasta through a colander, shaking it well to shed the water.⏱ 15sResultDrained fusilli |
| 7 | — | | Leave the pasta in the colander to cool completely, tossing it occasionally so it does not clump.⏱ 5 minResultCooled fusilliused in step 20 |
| 8 | 300 g | | Halve each cherry tomato through its equator with a single clean cut.⏱ 1 minResultHalved cherry tomatoes |
| 9 | Halved cherry tomatoesstep 8 | | Transfer the halved cherry tomatoes to a large bowl.⏱ 10sResultHalved cherry tomatoes |
| 10 | 1 piece | | Halve the cucumber lengthways, then cut each half into thick half-moon slices.⏱ 1 minResultSliced cucumber |
| 11 | Sliced cucumberstep 10 | | Tip the sliced cucumber into the bowl with the tomatoes.⏱ 10sResultSliced cucumber and halved cherry tomatoes |
| 12 | 1 piece | | Cut the top off the pepper, pull out the core and seeds, and discard them.⏱ 30sResultDeseeded red pepper |
| 13 | Deseeded red pepperstep 12 | | Cut the pepper flesh into roughly 1 cm dice.⏱ 45sResultDiced red pepper |
| 14 | Diced red pepperstep 13 | | Tip the diced pepper into the bowl.⏱ 10sResultDiced red pepper and sliced cucumber and halved cherry tomatoes |
| 15 | 1 piece | | Peel away the papery outer skin of the red onion and discard it.⏱ 20sResultPeeled red onion |
| 16 | Peeled red onionstep 15 | | Halve the onion through the root, then finely chop each half.⏱ 45sResultFinely chopped red onion |
| 17 | Finely chopped red onionstep 16 | | Scrape the chopped onion into the bowl.⏱ 10sResultDiced red pepper and halved cherry tomato mixture |
| 18 | 80 g | | Add the black olives to the bowl.⏱ 10sResultDiced red pepper and halved cherry tomato mixture |
| 19 | 125 g | | Tear the mozzarella into rough chunks directly over the bowl.⏱ 20sResultTorn mozzarella |
| 20 | Cooled fusillistep 7 | | Tip the cooled fusilli into the bowl over all the other ingredients.⏱ 15sResultTorn mozzarella and cooled fusilli |
| 21 | 60 ml | | Pour the extra-virgin olive oil over the salad.⏱ 5sResultTorn mozzarella and cooled fusilli and extra-virgin olive oil |
| 22 | 2 tbsp | | Add the red wine vinegar.⏱ 5sResultTorn mozzarella and cooled fusilli mixture |
| 23 | 1 tsp | | Crumble in the dried oregano between your fingers.⏱ 5sResultTorn mozzarella and cooled fusilli mixture |
| 24 | 1 pinch | | Add a pinch of black pepper.⏱ 5sResultTorn mozzarella and cooled fusilli mixture |
| Total Time | 32 min | ||
Serving
- Toss everything together with tongs until the pasta and vegetables are evenly coated in the dressing.
- Spoon the pasta salad into a large serving bowl.
- Tear the basil leaves over the top and scatter them across the salad.
Nutritionper serving
Estimated · pre-cooking · 93% ingredients covered
| Nutrient | Per serving |
|---|---|
| 643kcal | |
| 24g | |
| 24g | |
| 6g | |
| 83g | |
| 8g | |
| 6g | |
| 1,529mg |
Ingredients0/14
Tools0/7
Recipe
Pasta Salad
Fusilli pasta salad with cucumber, red pepper, black olives, cherry tomatoes, red onion, fresh mozzarella and basil. Serves 4.
What you’ll doYou will boil salted water, cook fusilli until tender, and cool it completely. While it cools, you will prepare and combine all the vegetables—tomatoes, cucumber, pepper, onion and olives—in a bowl. Once the pasta is cool, you will add it to the vegetables, dress everything with oil, vinegar, oregano and pepper, toss it thoroughly, then finish with fresh basil.
Serves4
Total32 min
LevelEasy
Ingredients
- Water3,000 ml
- Fine salt2 tsp
- Fusilli pasta400 g
- Cherry tomatoes300 g
- Cucumber1 piece
- Red bell pepper1 piece
- Red onion1 piece
- Black olives80 g
- Fresh mozzarella125 g
- Extra-virgin olive oil60 ml
- Red wine vinegar2 tbsp
- Dried oregano1 tsp
- Ground black pepper1 pinch
- Fresh basil leaves10 g
Tools
Large serving bowlLarge saucepanTongsChef's knifeLarge bowlColanderChopping board
Method
1
Pour the water into a large saucepan and set it over a high heat.
10sLarge saucepanWater · 3,000 ml
2
Add the salt to the water.
5sLarge saucepanFine salt · 2 tsp
3
Bring the water to a rolling boil.
10 minLarge saucepan
4
Tip the fusilli into the boiling water and stir once to separate.
10sLarge saucepanFusilli pasta · 400 g
5
Cook the pasta according to the packet until just tender with no raw bite, stirring occasionally.
10 minLarge saucepan
6
Drain the pasta through a colander, shaking it well to shed the water.
15sColanderCooked fusilli · step 5
7
Leave the pasta in the colander to cool completely, tossing it occasionally so it does not clump.
Result · Cooled fusilli · used in step 20
5 minColander
8
Halve each cherry tomato through its equator with a single clean cut.
1 minChopping board, Chefs knifeCherry tomatoes · 300 g
9
Transfer the halved cherry tomatoes to a large bowl.
10sLarge bowlHalved cherry tomatoes · step 8
10
Halve the cucumber lengthways, then cut each half into thick half-moon slices.
1 minChopping board, Chefs knifeCucumber · 1 piece
11
Tip the sliced cucumber into the bowl with the tomatoes.
10sLarge bowlSliced cucumber · step 10
12
Cut the top off the pepper, pull out the core and seeds, and discard them.
30sChopping board, Chefs knifeRed bell pepper · 1 piece
13
Cut the pepper flesh into roughly 1 cm dice.
45sChopping board, Chefs knifeDeseeded red pepper · step 12
14
Tip the diced pepper into the bowl.
10sLarge bowlDiced red pepper · step 13
15
Peel away the papery outer skin of the red onion and discard it.
20sChopping board, Chefs knifeRed onion · 1 piece
16
Halve the onion through the root, then finely chop each half.
45sChopping board, Chefs knifePeeled red onion · step 15
17
Scrape the chopped onion into the bowl.
10sLarge bowlFinely chopped red onion · step 16
18
Add the black olives to the bowl.
10sLarge bowlBlack olives · 80 g
19
Tear the mozzarella into rough chunks directly over the bowl.
20sLarge bowlFresh mozzarella · 125 g
20
Tip the cooled fusilli into the bowl over all the other ingredients.
15sLarge bowlCooled fusilli · step 7
21
Pour the extra-virgin olive oil over the salad.
5sLarge bowlExtra-virgin olive oil · 60 ml
22
Add the red wine vinegar.
5sLarge bowlRed wine vinegar · 2 tbsp
23
Crumble in the dried oregano between your fingers.
5sLarge bowlDried oregano · 1 tsp
24
Add a pinch of black pepper.
5sLarge bowlGround black pepper · 1 pinch
25
Toss everything together with tongs until the pasta and vegetables are evenly coated in the dressing.
30sLarge bowl, Tongs
26
Spoon the pasta salad into a large serving bowl.
15sLarge serving bowlDressed pasta salad · step 25
27
Tear the basil leaves over the top and scatter them across the salad.
Result · Pasta Salad
15sLarge serving bowlFresh basil leaves · 10 g
Printed 7 October 2026