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Kernza® Fusilli Pasta Salad on a table with bread

Fusilli Pasta Salad

Skill Level: Easy

Makes: 5 servings (5 cups)

Made With:

Organic Fusilli Pasta - 3 Pack


Unit price

Kernza is a wheatlike perennial grain that builds topsoil, draws down carbon and helps prevent erosion. We blend it with semolina to make a nutty, buttery-tasting fusilli that’s delicious in this kid-friendly pasta salad. The salad is also sturdy enough to last in a lunchbox at room temperature for a day.

Just about any vegetable will work here, so go ahead and customize the ingredients to suit your kids’ tastes. Using at least three different vegetables, plus cheese, keeps it interesting.


  • 1 ½ cups small broccoli florets (from about ½ lb. broccoli)
  • 4 oz. Patagonia Provisions Organic Fusilli
  • ½ cup diced Persian or English cucumber
  • ½ cup slivered red bell pepper
  • ¼ cup large basil leaves, stacked, rolled and thinly sliced
  • ¼ cup canned black olives, sliced
  • ½ cup Sungold tomatoes, halved
  • 3 oz. part-skim mozzarella, diced small
  • Fresh Lemon Vinaigrette (recipe follows)

Fresh Lemon Vinaigrette

In a small bowl or jar, combine 1½ tbsp. lemon juice, 1 tsp. lemon zest, ½ tsp. each kosher salt, Dijon mustard and honey, and a few grinds of black pepper. Let sit a few minutes to let the salt dissolve. Pour in ¼ cup extra-virgin olive oil and whisk or shake to blend. Taste by swishing a piece of cooked pasta through the vinaigrette, then adjust the seasonings if you like.

Putting It All Together

  1. Bring a medium pot of well-salted water to a boil. Add broccoli florets and cook for about 2 minutes, just until barely tender (they’ll keep cooking off the heat). With a strainer, scoop out the broccoli and add to a large bowl.
  2. With the water boiling, add pasta and cook until very tender, 15-20 minutes. Drain into a colander and let cool a little. This pasta firms up as it cools.
  3. Meanwhile, chop up the rest of the vegetables and the cheese; add them to the broccoli. Make the vinaigrette.
  4. Pour the pasta into the vegetables. Whisk the dressing again and pour over the pasta. Gently but thoroughly, mix everything together.