Description:
This isn’t your average pasta salad. It’s a vibrant, flavor-packed explosion of textures and tastes, perfect for summer barbecues, potlucks, or a simple and satisfying lunch. Think Italian deli meets Mediterranean sunshine – all tossed together in a delicious, easy-to-make package. We’re talking perfectly cooked fusilli pasta, crisp vegetables, salty salami and feta, and a tangy, herbaceous dressing that ties everything together beautifully. And the secret ingredient? A handful of peppery arugula, added right before serving to give it that final burst of freshness.
Why you’ll love this recipe:
- It’s incredibly versatile: This pasta salad is a blank canvas for your culinary creativity. Swap out the vegetables, add different cheeses, or experiment with various types of cured meats. The possibilities are endless!
- It’s a crowd-pleaser: Everyone loves a good pasta salad, and this recipe elevates the classic to a whole new level. It’s a guaranteed hit at any gathering.
- It’s easy to make ahead: The salad can be prepared in advance and stored in the refrigerator, making it perfect for busy weeknights or when you’re entertaining. Just be sure to add the arugula right before serving to prevent it from wilting.
- It’s bursting with flavor: The combination of sweet tomatoes, crunchy cucumbers, salty salami and feta, and tangy red wine vinaigrette creates a symphony of flavors that will tantalize your taste buds.
- It’s visually appealing: The colorful array of vegetables and pasta makes this salad a feast for the eyes as well as the stomach.
Introduction:
Pasta salad often gets a bad rap. It’s frequently relegated to the side dish category, seen as a bland and uninspired offering at potlucks. But I’m here to tell you that pasta salad can be so much more! This recipe is my attempt to reclaim the reputation of pasta salad, transforming it into a dish that’s worthy of being the star of the show.
The key to a great pasta salad is balance. You need a good quality pasta that’s cooked al dente, a variety of textures to keep things interesting, and a flavorful dressing that complements the other ingredients. This recipe hits all the right notes, combining sweet, salty, tangy, and herbaceous flavors in perfect harmony.
Forget the gloppy mayonnaise-based dressings of the past. This pasta salad features a light and vibrant red wine vinaigrette that allows the individual flavors of the ingredients to shine through. The addition of Dijon mustard and a touch of sugar adds depth and complexity to the dressing, while the grated garlic provides a subtle kick.
The choice of ingredients is also crucial. I’ve opted for fusilli pasta, which has a lovely corkscrew shape that catches all the delicious dressing. The combination of grape tomatoes, Persian cucumber, and orange bell pepper provides a mix of sweetness, crunch, and freshness. The hard salami and feta cheese add salty and savory notes, while the red onion and kalamata olives contribute a briny bite.
And finally, the secret ingredient: arugula. This peppery green adds a touch of bitterness and freshness that elevates the salad to a whole new level. It’s important to add the arugula right before serving to prevent it from wilting.
This pasta salad is not just a dish; it’s an experience. It’s a celebration of fresh, vibrant ingredients that come together to create a symphony of flavors and textures. So, ditch the bland, boring pasta salads of the past and give this recipe a try. I guarantee you’ll never look at pasta salad the same way again.
Ingredients:
- 8 ounces fusilli pasta
- ⅓ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 clove garlic, finely grated
- 1 teaspoon sugar
- Kosher salt and freshly ground black pepper, to taste
- 1 cup halved grape tomatoes
- 1 cup diced Persian cucumber
- 1 cup diced orange bell pepper
- ½ cup diced hard salami
- ½ cup crumbled feta cheese
- ½ cup sliced red onion
- ⅓ cup torn kalamata olives
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley leaves
- 2 cups arugula
Preparation:
Step 1: Bring a large pot of generously salted water to a rolling boil. Adding enough salt to the water is crucial, as it seasons the pasta from the inside out. Aim for about 1-2 tablespoons of salt per gallon of water.
Step 2: Add the fusilli pasta to the boiling water and cook according to package instructions. Be sure to cook the pasta al dente, which means it should be firm to the bite. Overcooked pasta will become mushy and unappetizing in the salad. Drain the pasta well and rinse it under cold water to stop the cooking process. This also helps to remove excess starch, preventing the pasta from sticking together.
Step 3: While the pasta is cooking, prepare the vinaigrette. In a large bowl, whisk together the extra-virgin olive oil, red wine vinegar, Dijon mustard, finely grated garlic, and sugar. The garlic should be grated very finely to ensure it distributes evenly throughout the dressing. Season the vinaigrette generously with kosher salt and freshly ground black pepper to taste. Don’t be afraid to be bold with the seasoning – the vinaigrette needs to be flavorful enough to coat all the other ingredients in the salad.
Step 4: Add the warm, drained pasta to the bowl with the vinaigrette and stir well to coat. Allow the pasta to cool for about 20 minutes, stirring occasionally. This allows the pasta to absorb the flavors of the vinaigrette. Stirring occasionally prevents the pasta from clumping together.
Step 5: Add the halved grape tomatoes, diced Persian cucumber, diced orange bell pepper, diced hard salami, crumbled feta cheese, sliced red onion, torn kalamata olives, chopped fresh dill, and chopped fresh parsley leaves to the bowl. Stir gently to combine all the ingredients. Taste and adjust the seasoning with salt and pepper as needed.
Step 6: If desired, cover the salad and chill in the refrigerator for at least 30 minutes to allow the flavors to meld together. However, this step is optional – the salad can also be served immediately.
Step 7: Just before serving, gently stir in the arugula. Be careful not to overmix, as the arugula can wilt easily. Serve immediately and enjoy!
COOKING Rating: Easy
Serving Suggestions:
- Serve this pasta salad as a side dish at barbecues, picnics, or potlucks.
- Pair it with grilled chicken, fish, or vegetables for a complete meal.
- Pack it in a lunchbox for a delicious and healthy lunch.
- Serve it as an appetizer or snack at parties.
- Add a dollop of Greek yogurt or sour cream for extra creaminess.
- Garnish with extra feta cheese, fresh herbs, or a drizzle of olive oil.
Tips:
- Use high-quality ingredients for the best flavor.
- Cook the pasta al dente to prevent it from becoming mushy.
- Don’t overcook the pasta.
- Taste and adjust the seasoning as needed.
- Add the arugula right before serving to prevent it from wilting.
- If making ahead, store the salad in the refrigerator for up to 3 days.
- Adjust the ingredients to suit your taste preferences.
- Get creative with the toppings! Add your favorite vegetables, cheeses, or cured meats.
- For a vegetarian option, omit the salami and add more vegetables or chickpeas.
- For a gluten-free option, use gluten-free pasta.
- Use a mandoline to get evenly sliced vegetables.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Nutritional Information: (Estimates will vary depending on specific ingredient brands and quantities)
Calories: Approximately 450-550 per serving
Protein: Approximately 15-20 grams per serving
Sodium: Approximately 500-700mg per serving
Conclusion:
This pasta salad is a testament to the fact that simple ingredients, when combined with care and attention, can create something truly extraordinary. It’s a dish that’s perfect for any occasion, from casual weeknight dinners to elegant summer gatherings. The vibrant flavors and textures will tantalize your taste buds and leave you wanting more. So, go ahead and give this recipe a try. You might just discover your new favorite way to enjoy pasta salad!
Questions and Answers:
Q1: Can I make this pasta salad ahead of time?
A: Absolutely! In fact, the flavors often meld together even better when the salad is made a few hours in advance. You can prepare the salad (without the arugula) up to 2 days ahead of time and store it in the refrigerator. Just be sure to add the arugula right before serving to prevent it from wilting. Stir gently to combine.
Q2: Can I substitute any of the ingredients?
A: Of course! This recipe is very adaptable. If you don’t have Persian cucumbers, you can use regular cucumbers, just be sure to peel them and remove the seeds first. If you’re not a fan of salami, you can substitute it with pepperoni, prosciutto, or even cooked chicken or shrimp. For the cheese, goat cheese or mozzarella balls would be delicious alternatives to feta. Feel free to swap the vegetables and herbs to your liking. Roasted red peppers, zucchini, or spinach would also be great additions.
Q3: How can I make this pasta salad healthier?
A: There are several ways to make this pasta salad healthier. You can use whole-wheat pasta for added fiber. You can also reduce the amount of salami or cheese, or use low-fat versions. Add more vegetables to increase the nutrient content. Substitute the olive oil with avocado oil for a healthier fat source. Use a sugar substitute, such as Stevia or monk fruit.
Q4: The dressing seems a bit too tangy for my taste. What can I do?
A: If the dressing is too tangy, you can add a little more sugar or honey to balance the acidity. You can also add a touch of extra-virgin olive oil to mellow out the flavors. Start with a small amount and taste as you go until you reach your desired level of tanginess. If the dressing is too thick, add a teaspoon of water at a time until you reach your desired consistency.
Q5: Can I freeze this pasta salad?
A: While you can freeze pasta salad, I don’t recommend it. The pasta tends to become mushy and the vegetables lose their crispness when thawed. The texture of the cheese can also change. It’s best to enjoy this salad fresh for the best flavor and texture. If you do decide to freeze it, be sure to store it in an airtight container and thaw it completely in the refrigerator before serving.
