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FOR THE SALAD
- 450G. fusilli, cooked
- 8 oz. ciligini, halved (small mozzarella balls, mozzarella chopped into 1/8´s works too)
- 2 pt. grape tomatoes, halved
- 1/4 c. thinly sliced basil, plus more for garnish
- Balsamic glaze, for drizzling
FOR THE DRESSING
- 1/2 c. extra-virgin olive oil
- 3 tbsp. red wine vinegar
- 1 tsp. Italian seasoning
- 1 clove garlic, minced
- kosher salt
- Freshly ground black pepper
- Crumbled feta, for serving
- Crushed red pepper flakes, for serving
- In a large bowl, combine fusilli, ciligini, tomatoes and basil.
- In a medium bowl, combine oil, vinegar, Italian seasoning and garlic. Season with salt and pepper and whisk until combined.
- Pour dressing over pasta salad and toss to combine. Garnish with sliced basil, drizzle with balsamic glaze and serve.