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Colorful Fusilli – Pasta Salad


  • 1 pound frozen mix vegetables
  • 1 pound frozen corn kernels
  • 10 ounces fusilli pasta
  • 1 cup onion, chopped
  • 1 pound tomatoes, chopped
  • 3 red bell peppers, seeded and chopped
  • 3 tablespoons white vinegar
  • ½ tablespoon sugar
  • 3 tablespoons olive oil
  • 1 cup 2% plain Greek yogurt
  • Salt and pepper
  • 3 cherry tomatoes, halved to decorate
  • Chopped parsley to decorate


  1. Add the fusilli pasta in salted boiling water and let boil for 5 minutes. Add the frozen mix vegetables and corn kernels and cook for 3 minutes longer. Drain and let cool.
  2. Transfer drained pasta and vegetables to a large bowl. Add tomatoes and toss to combine.
    In a bowl – add chopped red peppers, onion, vinegar, olive oil, sugar, yogurt, salt, pepper and mix until well combined. Pour the dressing over the salad just before serving.

Romama’s Note: Decorate the Colorful Fusilli – Pasta Salad with cherry tomatoes and parsley.

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