Description
9 oz agnolotti pasta (cheese or spinach-filled)
1 cup cherry tomatoes, halved
1 cucumber, diced
½ cup Kalamata olives, sliced
½ cup crumbled feta cheese
¼ red onion, thinly sliced
2 tablespoons olive oil
1 tablespoon red wine vinegar
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons fresh parsley, chopped
Directions:
Bring a large pot of salted water to a boil. Cook agnolotti according to package instructions, then drain and rinse with cold water.
In a large bowl, combine cooked agnolotti, cherry tomatoes, cucumber, olives, feta, and red onion.
In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and black pepper.
Pour the dressing over the pasta salad and toss gently to combine.
Garnish with fresh parsley and serve chilled or at room temperature.
Prep Time: 10 minutes
Cooking Time: 5 minutes
Total Time: 15 minutes
Kcal: 350 kcal per serving
Servings: 4
Step-by-Step Guide
Follow these detailed instructions for a perfect Agnolotti Pasta Salad every time.
- Cook the Pasta: Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil. Add the agnolotti and cook according to the package directions, usually 3-4 minutes for fresh pasta. Be careful not to overcook, as the filled pasta can burst.
- Shock and Cool: Once cooked, drain the agnolotti in a colander and immediately rinse under cold running water for 30-60 seconds. This stops the cooking process, cools the pasta quickly, and prevents sticking.
- Prepare the Vegetables: While the pasta cooks, halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and slice the Kalamata olives. Place all in a large mixing bowl.
- Make the Dressing: In a small bowl or jar, vigorously whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper until the mixture is well emulsified.
- Combine and Toss: Add the cooled, drained agnolotti and crumbled feta cheese to the bowl with the vegetables. Pour the dressing over the top.
- Final Mix: Using a large spoon or spatula, gently toss all ingredients until everything is evenly coated with the dressing. Be gentle to avoid breaking the delicate agnolotti.
- Garnish and Rest: Fold in the chopped fresh parsley. For best flavor, let the salad rest in the refrigerator for 15-30 minutes before serving to allow the flavors to meld.
Serving Suggestions
This versatile salad is perfect as a light main course for a summer lunch. For a heartier meal, pair it with grilled chicken, shrimp, or lemon-herb marinated lamb chops. It makes an excellent side dish for barbecues and picnics alongside burgers, grilled vegetables, or skewers. Serve it in a large, shallow bowl to showcase the colorful ingredients.
How-to Summary
Boil and cool agnolotti pasta. Combine with fresh veggies, olives, and feta. Whisk a simple oregano vinaigrette, toss with the salad, and garnish with parsley. Chill briefly before serving.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can prepare it up to 4 hours in advance. Store it covered in the refrigerator. For best texture, add the feta cheese just before serving to prevent it from becoming too soft.
What can I use instead of agnolotti?
Any stuffed pasta like tortellini or ravioli works well. For a non-stuffed option, small shapes like farfalle (bow-tie) or orecchiette are excellent alternatives.
How should I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. The pasta may absorb some dressing, so you may wish to refresh it with a small drizzle of olive oil and vinegar before serving again.
Can I add protein to this salad?
Absolutely. Diced grilled chicken, chickpeas, canned tuna, or salami slices would all be delicious additions to make the salad more substantial.
Is there a substitute for red wine vinegar?
Yes, fresh lemon juice or white wine vinegar can be used in equal measure for a similarly bright, acidic flavor profile.
Common Mistakes to Avoid
- Overcooking the Pasta: Agnolotti cooks quickly. Overcooking can cause the delicate pockets to burst, losing their filling into the salad.
- Skipping the Cold Rinse: Not rinsing the cooked pasta stops the cooking and prevents a gummy, sticky texture.
- Dressing While Hot: Always cool the pasta completely before adding the dressing and feta, otherwise the cheese will melt and the herbs will wilt.
- Underseasoning: Taste the salad after mixing and adjust salt and pepper as needed. The feta and olives are salty, so season carefully.
Conclusion
This Agnolotti Pasta Salad is a celebration of Mediterranean flavors, combining the comfort of stuffed pasta with a bright, fresh vegetable salad. It’s incredibly quick to prepare, visually stunning, and endlessly adaptable to your preferences. Perfect for busy weeknights or entertaining guests, this recipe is sure to become a staple in your warm-weather rotation. Enjoy the effortless elegance it brings to your table.
