Orange and Fusilli Pasta Salad Recipe

Quick Recipe Facts

Best with Sunkist® Oranges
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More Information

Orange and Fusilli Pasta Salad is a wonderful option for picnics and barbecues. Pasta, oranges, garbanzo beans and broccoflower provide a delicious blend of flavors and texture.


  • 4 oz. fusilli (corkscrew) or bowtie pasta
  • 2 Sunkist® oranges, peeled, separated into segments then halved
  • 1 can (15 oz.) garbanzo beans, rinsed and drained
  • 1 1/2 cups broccoflower or cauliflower florets
  • 1 can sliced (2.25 oz.) sliced olives, drained
  • 1/3 cup sliced green onion

    Orange Herb Dressing:
  • 1/4 cup white or red wine vinegar
  • 1 Sunkist® orange, juiced (1/4 cup)
  • 1 Tbsp. vegetable oil
  • 1 tsp. dried basil, crushed
  • 1 tsp. dried oregano, crushed
  • 1 garlic clove, minced
  • 1/4 tsp. pepper

Instructions: (Makes 8 servings)

  • In a 3 quart saucepan of rapidly boiling water, cook pasta in unsalted water according to package directions, drain. Rinse several more times with cool water, drain.
  • In a shaker jar with lid, combine dressing ingredients. Cover and shake until well blended.
  • In a large bowl toss together cooled pasta, orange half segments, garbanzo beans, broccoflower, olives and onion. Pour dressing over salad and toss. Cover and chill at least 1 hour before serving.