Description
12 oz fusilli pasta
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/2 cup Kalamata olives, sliced
1/4 cup red onion, thinly sliced
1/2 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped
1/4 cup toasted pine nuts (optional)
For the Dressing
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1 clove garlic, minced
1/2 teaspoon dried oregano
Salt and black pepper, to taste
Directions
Cook fusilli pasta according to package instructions until al dente. Drain and rinse under cold water.
In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, garlic, oregano, salt, and black pepper.
In a large bowl, combine cooked fusilli, cherry tomatoes, cucumber, olives, red onion, and parsley.
Pour the dressing over the salad and toss gently to combine.
Sprinkle crumbled feta cheese and toasted pine nuts on top.
Serve immediately or chill for 20 minutes to allow flavors to meld.
Prep Time: 10 minutes, Cooking Time: 10 minutes, Total Time: 20 minutes, Kcal: 320 per serving, Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect pasta salad every time. First, bring a large pot of salted water to a rolling boil. Add the fusilli and cook for the time indicated on the package, usually 10-12 minutes, until it is al dente (firm to the bite). Drain the pasta in a colander and immediately rinse it under cold running water to stop the cooking process and cool it down completely. Shake the colander well to remove excess water. While the pasta cooks, prepare your dressing. In a small bowl, vigorously whisk together the olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, and dried oregano until the mixture is fully emulsified. Season generously with salt and black pepper. Next, in your large serving bowl, combine the halved cherry tomatoes, diced cucumber, sliced olives, thinly sliced red onion, and chopped parsley. Add the cooled, drained pasta to the bowl. Pour the dressing over the top and use a large spoon and fork to toss everything together, ensuring every ingredient is evenly coated. Finally, gently fold in the crumbled feta cheese and toasted pine nuts, reserving a small amount for garnish on top.
Serving Suggestions
This versatile pasta salad is a star at any gathering. Serve it as a hearty main course for a light summer lunch, paired with crusty bread. It’s an ideal side dish for grilled chicken, fish, or burgers at a barbecue. For a potluck or picnic, transport it in a sealed container and keep it cool. You can also pack it for a flavorful work lunch. Consider adding protein like grilled shrimp, chickpeas, or shredded rotisserie chicken to make it even more substantial.
How-to Summary
To summarize: Cook and cool the pasta. Whisk the dressing ingredients until smooth. Combine all salad ingredients in a large bowl. Toss with the dressing. Gently mix in feta and pine nuts. Chill briefly before serving for best flavor.
Frequently Asked Questions
Can I make this pasta salad ahead of time?
Yes, you can prepare it up to 24 hours in advance. For the best texture, add the feta and pine nuts just before serving to prevent sogginess.
What’s a good substitute for feta cheese?
Goat cheese crumbles or cubed fresh mozzarella (bocconcini) are excellent alternatives that offer a different creamy profile.
How do I properly toast pine nuts?
Place them in a dry skillet over medium-low heat. Stir constantly for 3-5 minutes until they are fragrant and lightly golden. Watch closely as they burn easily.
My pasta salad seems dry. How can I fix it?
Simply whisk together a quick extra batch of dressing using a 2:1 ratio of olive oil to red wine vinegar, season, and toss it in.
Can I use a different type of pasta?
Absolutely. Any short pasta with grooves or shapes that hold dressing well will work, such as farfalle (bow-tie), rotini, or penne.
Common Mistakes to Avoid
- Overcooking the Pasta: Mushy pasta will ruin the salad’s texture. Always cook to al dente and rinse with cold water.
- Skipping the Emulsification: Whisk the dressing vigorously so the oil and vinegar don’t separate, ensuring even flavor distribution.
- Adding Cheese Too Early: Mixing in the feta while tossing can cause it to dissolve. Fold it in gently at the end.
- Not Seasoning the Pasta Water: Salt the boiling water generously; it’s your primary chance to season the pasta itself.
- Using Warm Pasta: Adding warm pasta will wilt the fresh vegetables. Ensure it is completely cooled first.
Conclusion
This Mediterranean Fusilli Pasta Salad is more than just a recipe; it’s a reliable blueprint for a delicious, crowd-pleasing dish. Its combination of fresh vegetables, tangy feta, savory olives, and a perfectly balanced dressing is both refreshing and satisfying. By following the step-by-step guide and heeding the common mistakes, you can consistently create a vibrant salad perfect for any occasion. Feel free to make it your own with different vegetables, proteins, or herbs. Enjoy the process and the delicious results!