Cook pasta according to pkg. directions with 2 tsp. salt; drain, rinsing well with cold water.
Drain artichokes, reserving marinade; coarsely chopped.
In large bowl, combine fusilli, artichokes, reserved marinade, broccoli, cauliflower, carrots, red pepper, olives, pepperoni and mozzarella cheese.
Pour 1 cup dressing over salad; toss to coat.\tRefrigerate covered several hours or over night.
To serve, toss salad, adding reserved dressing as needed.
Cook fusilli pasta in large pot of boiling
Bring a large pot of lightly salted water to a boil. Cook fusilli pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 minutes. Drain and rinse under cold water.
Whisk olive oil, vinegar, dill, garlic, salt, and black pepper together in a bowl.
Combine cooked pasta, mushrooms, arugula, Gruyere cheese, and onion together in a large bowl. Pour dressing over pasta mixture; toss to coat. Cover bowl with plastic wrap and refrigerate pasta salad at least 2 hours before serving.
ater to a boil. Place fusilli pasta in the pot, cook for
Cook the sausages in a large deep skillet on medium heat for 4 mins, until golden.
Add the fusilli and 2 cups of the stock and continue to cook for 5 mins. As the pasta absorbs the stock, add more stock, 1 cup at a time, stirring occasionally, until the pasta is tender but firm to the bite.
Add the radicchio and oi and cook for another 2-3 mins, until the radicchio wilts. Remove from heat. Stir in the mascarpone. Season to taste. Serve topped with grated Parmesan cheese.
Cook pasta in boiling salted water until al dente. Drain, reserving 1/2 cup pasta water.
Meanwhile, in a large, nonstick frying pan, cook duck skin until golden and crispy. Set aside. Season duck breast then briefly saute in duck fat, turning, for about 3 mins. Set aside and keep warm.
Add shallots and saute for 2-3 mins. Add apricots and cook for 4 mins. Add Cognac, cream and reserved pasta water. Add pepper and thyme. Season. Toss with pasta.
Serve pasta in bowls with duck and crispy skin. Garnish with Parmesan shavings.
Cook fusilli pasta according to package directions, until
ater to a boil. Cook fusilli in the boiling water, stirring
Cook sausage in a large saucepan on medium heat for 4 mins, until golden.
Add fusilli, brandy and 2 cups of stock and continue to cook for 5 mins. As liquid evaporates, add remaining stock, 1 cup at a time, until pasta is tender.
Add spinach and oil and cook for another 1-2 mins, until spinach wilts. Remove from heat and stir in mascarpone. Season to taste and serve.
Add the fusilli pasta to a pan of boiling salted water and boil for 6 - 8 minutes. Drain and keep aside.
Heat the olive oil in a wok and stir fry the chopped ham for a few minutes.
Lightly beat the eggs in a bowl. Add the grated cheese and mix.
Season the mixture and liquidise for a minute.
Add the pasta to the wok and mix. Then add the egg and cheese mixture and cook on a very low light for 2 minutes or less (don't allow the egg to solidify).
Serve with grated Parmesan cheese.
b>fusilli to same pot and cook pasta al dente (almost done). Drain pasta
he large pot; add the fusilli pasta. Cook pasta approximately 10 minutes; drain
n the fusilli, and return to a boil. Cook the pasta uncovered
Boil the pasta according to directions on the
ater to a boil. Cook fusilli in the boiling water, stirring
n the fusilli, and return to a boil. Cook the pasta uncovered
Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and cool until running water. Drain and transfer to a large bowl.
Mix dill pickles, garbanzo beans, tomato, vegan mayonnaise, grape tomatoes, olives, dill pickle juice, fresh dill, dried dill, and dry mustard into the fusilli. Cover and refrigerate until flavors combine, about 4 hours.
Cook the pasta in a large saucepan of boiling, salted water according to the package directions. Drain well and place in a serving bowl.
Add the pepper, pine nuts, tarragon, and onion.
In a small bowl, whisk together the oil, vinegar, and mustard. Season to taste. Pour dressing over the pasta and toss well; serve.
Cook pasta in boiling, salted water until al dente. Drain and let cool.
Meanwhile, heat vegetable oil in a frying pan over high heat. Cook zucchini, pepper and eggplant until softened and charred. Drain on paper towels and let cool.
Whisk together olive oil, vinegar and mustard. Season to taste. Toss with pasta, vegetables, onion and artichokes. Garnish with pine nuts and torn basil.
f water and add the fusilli pasta. Cook for 5 or 6