Fusilli antipasti salad with yoghurt-basil pesto dressing

Fusilli antipasti salad with yoghurt-basil pesto dressing

15 mins Prep · 9 mins Cook

Always boil pasta in plenty of water. Never add oil to pasta water as it forms a coating on the pasta and prevents the sauce from clinging to it

Created by Spinneys
Prep time 15 minutes
Cook time 9 minutes
Serves 4-6
Cuisine Italian
Diet Vegetarian
Preparation Easy
Nutrition (per serving)
Calories 692
Fat 28.4g
Saturates 4.4g
Protein 13g
Carbs 89.5g
Sugars 10g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.


Drain and roughly chop the roasted mixed peppers, sun-dried tomatoes, artichokes, and tear the basil leaves. Combine these ingredients in a large serving bowl.


Drain the pasta (don’t rinse it) and allow to cool.


Meanwhile, prepare the dressing. Grate the garlic. Juice the lemon. Combine all the ingredients for the dressing in a medium-sized bowl.


Add the dressing to the cooled pasta and toss well to coat.


Toss with the rest of the ingredients and serve.