Italian Pasta Salad
Italian pasta salad is a mouthwatering and refreshingdish that encapsulates the essence of Mediterranean cuisine. Hailing fromItaly, this vibrant salad combines cooked pasta with an assortment of freshvegetables, tangy dressings, and savory herbs, creating a delightful symphonyof flavors and textures.
Ingredients
- 8 ounces (about 225g) fusilli or penne pasta (whole wheat or gluten-free, if preferred)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, thinly sliced
- 1/3 cup pitted blackolives, each halved
- 1/3 cup feta cheese, crumbled
- 1/4 cup fresh basil leaves, torn
- 1/4 cup fresh parsley, chopped
For the Dressing:
- 1/4 cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Begin by boiling a generous amount of salted water in a large pot to cook the pasta. Add the pasta and cook according to the package instructions until it is al dente (firm to the bite). After cooking, drain the pasta and then rinse it thoroughly under cold water to halt the cooking process. Allow it to cool completely.
- Preparethe Dressing: In a small bowl, whisk together the extra virgin olive oil,balsamic vinegar, minced garlic, Dijon mustard, dried oregano, salt, andpepper. Adjust the seasoning to taste. Set the dressing aside
- Combine the Ingredients: In a large mixing bowl, add the cooled pasta, halved cherry tomatoes, diced cucumber, diced red bell pepper, thinly sliced red onion,halved black olives, crumbled feta cheese, torn basil leaves, and chopped parsley.
- Dressthe Salad: Pour the prepared dressing over the pasta and vegetables. Gentlytoss the salad until all the ingredients are well coated with the dressing,ensuring even distribution.
- Chill the Italian pasta salad by covering the bowl with plastic wrap or a lid and refrigerating it fora minimum of 1 hour to allow the flavors to harmonize. Just before serving,give it a final toss and, if necessary, adjust the seasoning to your taste. Garnish with additional fresh basil and parsley, if desired
Notes
- Feel free to add grilled chicken, salami, or shrimp to make this salad a heartier meal.
- You can substitute or add other vegetables like artichoke hearts, sun-dried tomatoes, or roasted red peppers for added variety.
- To create a vegan version, simply exclude the feta cheese or substitute it with a vegan cheese alternative of your choice.
- Make sure to chill the pasta salad for at least an hour to let the flavors meld; it tastes even better the next day.
- Place any remaining portions in a sealed airtight container and store them in the refrigerator. Consume within 2 to 3 days for the best quality.