A new pasta made of veggies

Barilla has a new line (new to me at least) of their tiny, picaluna, pasta that is made with different veggies. Today I made tomato and carrot fusili which has a full veggie serving per portion size of pasta. The three pack of 1lb boxes of different pastas (from BJ's Wholesale Club) also has Carrots and Squash Mini Pipe and Zucchini and Spinach Rotelle.

Dill & Olive Pasta Salad

1 box of fusili pasta cooked al dente

1tbs olive oil

.75 cup of mayo

1 small can of chopped black olives

1tbs cider vinegar

1-2 tsp dried dill weed

.5 tsp garlic powder

1 tsp kosher salt

Directions:
1. Cook and drain pasta.
2. Drizzle olive oil over and toss to coat. Drizzle vinegar over and toss to coat.
3. Add mayo and mix. Add olives and mix.
4. Add spices and toss to mix throughout.
5. Refrigerate for at least 4 hours, but overnight is better.


I cannot take credit for this recipe except that I have made it with veggie pasta and used chopped olives instead of sliced olives. My friend, and colleague, made this for a school pot luck and I was in love with it.