This is a pasta salad made with Italian dressing. It's a different twist from the usual mayonnaise flavor.The origin of this recipeI first had this dish when I was invited to an American home while living in California during my newlywed days. I've adapted it over the decades since then.

A healthier choice compare to normal 🍝 pasta.

The veggie recipes come courtesy of Robert Lupo, one of our favorite Southern chefs. He cooked in the kitchen of beloved Decatur, Georgia, restaurant Leon's Full Service, and founded the vegetarian-focused supper club West Sherrywood. Learn more at www.PeachDish.com

Press a bamboo skewer lenghtwise into the side of a 1” wide strip of fresh pasta dough, roll it, slide off the skewer and it will dry into a hollow fusilli pasta tube, it is that simple.Even more elegantly, wrap 1/4” pasta dough strips around the bamboo skewer to make rotini type fusilli. Traditional handmade fresh Fusilli pasta absorbs more sauce because it is hollow and because fresh pasta absorbs sauces better.If you fine grind red hard wheat kernels once, you get spelt wheat flour. Twice, your get finer flour, seminola grade. Three times, you get super fine flour, durum grade. Fusilli pasta likes half seminola and half durum. No problem! Split seminola in half and grind half one more time, to durum grade.You can cook soft freshly made fusilli pasta directly in the pasta sauce, no prior boiling needed. Once dry, preboil in salted water.Economical: one cup of wheat kernels makes two cups of flour, which makes two cups of long fusilli. Two cups of fresh fusilli make four cups cooked delicious fusilli.Tastes just like eating in Italy.#GlobalApron

I love fresh pasta. I attempted to recreate delicious pasta.It's simple to wrap by pushing up each curl with one that follows. Campana fusilli has an interesting shape that's differentl from common fusilli pasta. Apparently, the name "fusilli" comes from the similarity of its form to a rifle's screw-shaped barrel. Recipe by mini

This is a unique pasta as it is neither drenched in red sauce nor in a cheese laden white sauce ...It is a healthy version of pasta in creamy yoghurt and spinach puree .people of all age groups can indulge in this Lip smacking mild spicy pasta ..it's my own innovation of this indo-italian fusion .Hope you will like it...

delicious! the best part is that it is flexible and can be adjusted to taste

Pasta is always a dish my family loves, usually its the red sauce, this time i took a chance with the whote sauce.