Fusilli Four Color Pasta

Fusilli Four Color Pasta

  • Prep Time: 20 mins
  • Total Time: 45 mins
  • Servings: 4
  • About This Recipe

    “This really looks good and tastes the same way.. The balsamic vinegar gives it that lovely tang”


  • 2tablespoonsextra virgin olive oil
  • 1 vidalia onions or 1 walla walla onions or 1other sweet onion, sliced
  • 2garlic cloves, chopped
  • 1yellow pepper, sliced
  • 1red pepper, sliced
  • 1green pepper, sliced
  • 1orange bell pepper, sliced
  • 1teaspoonsalt
  • 1tablespoonbalsamic vinegar
  • 1/2 cup white wine or 1/2 cupchicken stock
  • 1/4 cupfresh basil, chopped
  • 1/4 cupfresh mint, chopped
  • 3/4 lbfusilli, cooked
  • 1/3 cupparmigiano-reggiano cheese, grated
  • 1lemon, zest of
  • 20black olives, pitted & chopped
  • fresh coarse ground black pepper
  • Directions

  • Cook the onion first and then add the other ingredients so they are cooked but still crisp.
  • Mix all the ingredients together in a skillet (except the pasta) heat to hot.
  • Mix with the cooked pasta, GOOD GOOD.
  • Reviews

  • “We enjoyed this so much.The kids don’t care for olives, and I happened to have some tenderloin tips in the freezer, so I made a major substitution, and made it a main meal.I also added a sprinkling of red pepper flakes for some heat.Boy was it yummy.Thanks so much for sharing this winner, Bergy.”