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The star ingredient in this tasty pasta salad recipe: GOYA® Sazonador Total, a zesty blend of authentic Latin herbs and spices. Stirred into a lemon-mustard vinaigrette, it clings to the nooks and crannies of fusilli pasta spirals, adding a ton of low-sodium herb flavor in a flash.
A pasta salad is a terrific, easy side dish for a summer cookout or picnic. With GOYA® Sazonador Total, it tastes even better!
GOYA® Lemon Juice
red bell pepper, finely chopped (about ¾ cup)
green bell pepper, finely chopped (about ¾ cup)
sliced GOYA® Large Ripe Black Olives Pitted (about 3 oz.)
red onion, finely chopped (about ½ cup)
scallions, thinly sliced (about ¼ cup)
In medium bowl, using whisk, mix together lemon juice, mustard and Sazonador. Slowly drizzle in oil, whisking constantly, until thick and combined. Season with Adobo.
Cook pasta according to package directions; drain and rinse under cold water. In medium bowl, using large spoon, mix together cooked pasta, peppers, olives, onions and scallions. Pour dressing over salad; toss to coat.
Cover bowl with plastic wrap; transfer to refrigerator. Chill 30 minutes, or until dressing is absorbed. Serve cold or at room temperature.
In this Seasoned Pasta Salad recipe, we chose fusilli pasta because the dressing easily clings to the spirals. But if you don’t have fusilli on hand, reach for another type of pasta with mini nooks and pockets. We recommend bow ties, elbows and/or shells.
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