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Pasta Salad with Tomato & Garlic Dressing (non-creamy variation)

A different twist for the this pasta salad for those looking for a different flavor for this pasta. This is a great recipe for a picnic with friends or a just a sample lunch to bring to school or work.

Ingredients (for 2 servings)

  • 1 Tbsp vegetable oil
  • 1 tsp salt
  • 150 g (5 oz) Loprofin Fusilli
  • 75 g (3 oz) cherry tomatoes (1/2 cup)
  • 1 red pepper
  • 1 medium zucchini
  • 2 sticks celery
  • 1 Tbsp chopped fresh basil


  • 1/2 cup tomato juice
  • 2 tsp lemon juice
  • 1 clove garlic, crushed
  • 1 tbsp chopped chives
  • 2 tbsp olive oil
  • Salt and pepper


  1. Fill a large pan 3/4 full of water and bring to a boil. Add the oil, salt and Loprofin Fusilli. Return to a boil, stirring, reduce the heat slightly and cook for 8-10 minutes, stir occasionally to prevent pasta from sticking together.
  2. Meanwhile, halve the cherry tomatoes, trim the ends off the zucchini and cut into 1/4 - 1/2 inch chunks, slice the celery.
  3. Drain the pasta and rinse well with cold water, drain thoroughly, transfer to a large bowl, add prepared vegetables and basil.
  4. Make the dressing – place all the ingredients in a suitable sized screw top jar or container and shake well for 15 seconds. Pour the dressing over the pasta and vegetables, tossing lightly until thoroughly coated.
  5. Chill until served.
Nutritional Information Per Serving
Calories 521
Protein 3.7 g
Phenylalanine 97 mg
Leucine N/A