Green Fusilli Pasta Salad Recipe

Cook the pasta

Bring a large pot of salted water to a boil. Add fusilli and cook until al dente according to package instructions (about 8–10 minutes). Drain, rinse briefly under cold water to stop cooking and cool, then transfer to a large mixing bowl.

Make the dressing

In a small bowl or jar combine extra-virgin olive oil, fresh lemon juice, white wine vinegar, Dijon mustard, honey (or maple syrup), salt, and black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning — add more lemon for brightness or a pinch more salt if needed.

Pour about two-thirds of the dressing over the cooled pasta and toss gently to coat. Reserve the remaining dressing for finishing the jars so the salad stays bright and not soggy.

While the pasta cooks, trim and thinly slice the cucumber into half-moons (about 1/4-inch thick). Core and dice the green bell pepper into small pieces. Blanch sugar snap peas in boiling water 30 seconds, then plunge into ice water and cut on the diagonal if large. If using grapes, halve them. Thinly slice scallions and chiffonade the basil; chop parsley.

Add cucumber, green pepper, sugar snap peas, grapes (or edamame), scallions, basil and parsley to the bowl with dressed pasta. Gently fold to combine so vegetables are evenly distributed but not smashed.

Fold in crumbled feta (or diced mozzarella) and toasted pine nuts (or sliced almonds). Add capers or chopped cornichons and red pepper flakes if using. Taste and adjust: add remaining dressing a tablespoon at a time if the salad tastes dry, or more lemon/salt/pepper to balance.

To assemble 6 (4–6 oz) mini mason jars, spoon about 2 tablespoons of reserved dressing into the bottom of each jar. Compactly layer ingredients so jars present well and stay fresh: start with a small spoonful of feta/pine nut mixture, then 1/4 cup of the pasta salad, pressing lightly. Top with a few whole basil leaves and a lemon wedge tucked along the side. Leave about 1/4 inch of headspace and screw on lids.

Refrigerate assembled jars for at least 30 minutes to allow flavors to marry. Jars will keep well for up to 3 days chilled. To serve, remove lid, invert onto a plate or eat straight from the jar. Offer extra lemon wedges and a small drizzle of olive oil if desired.