Ingredients with Measurements:
- 1 pound of fusilli pasta
- 1/2 cup of sun-dried tomatoes, chopped
- 1/2 cup of kalamata olives, chopped
- 1/2 cup of artichoke hearts, chopped
- 1/2 cup of roasted red peppers, chopped
- 1/2 cup of feta cheese, crumbled
- 1/4 cup of fresh parsley, chopped
- 1/4 cup of fresh basil, chopped
- 1/4 cup of olive oil
- 2 tablespoons of red wine vinegar
- 1 tablespoon of Dijon mustard
- 1 clove of garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Colander for draining pasta
- Large mixing bowl
- Whisk for dressing
Step-by-step instructions:
1. Cook the fusilli pasta according to package instructions until al dente. Drain and rinse with cold water.
2. In a large mixing bowl, combine the cooked pasta, sun-dried tomatoes, kalamata olives, artichoke hearts, roasted red peppers, feta cheese, parsley, and basil.
3. In a separate bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper to make the dressing.
4. Pour the dressing over the pasta salad and toss until everything is evenly coated.
5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
6. Serve chilled.
- Time:
Preparation time: 10 minutes
- Cooking time: 10-12 minutes
- Total time: 50 minutes (including chilling time)
Temperature:
- Serve chilled
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 340
- Fat: 18g
- Carbohydrates: 35g
- Protein: 9g
- Fiber: 3g
- Sugar: 4g
Substitutions for ingredients:
- You can use any type of pasta you prefer, such as penne or rotini.
- If you don't have sun-dried tomatoes, you can use fresh cherry tomatoes instead.
- Any type of olives can be used in place of kalamata olives.
- Canned or frozen artichoke hearts can be used instead of fresh.
- If you don't have roasted red peppers, you can use fresh red bell peppers instead.
- Goat cheese or blue cheese can be used instead of feta cheese.
- Any type of fresh herbs can be used in place of parsley and basil.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Use balsamic vinegar instead of red wine vinegar for a sweeter dressing.
- Add chopped cucumber or red onion for extra crunch.
- Top with chopped nuts, such as almonds or walnuts, for added texture.
Tips and tricks:
- Rinse the cooked pasta with cold water to stop the cooking process and prevent it from becoming mushy.
- Make the dressing ahead of time and store it in the refrigerator until ready to use.
- Don't overcook the pasta, as it will continue to absorb the dressing and become soggy.
- Adjust the amount of dressing to your liking, adding more or less as needed.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This pasta salad is best served cold, but if you prefer it warm, you can heat it up in the microwave or on the stovetop.
Presentation ideas:
- Serve in a large bowl or on a platter for a beautiful presentation.
- Garnish with additional fresh herbs or crumbled cheese.
Garnishes:
- Fresh herbs, such as parsley or basil
- Crumbled cheese, such as feta or goat cheese
- Chopped nuts, such as almonds or walnuts
Pairings:
- Serve with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
- Pair with a side of garlic bread or a simple green salad.
Suggested side dishes:
- Garlic bread
- Green salad with a light vinaigrette dressing
Troubleshooting advice:
- If the pasta salad seems dry, add more dressing or a drizzle of olive oil.
- If the pasta is too mushy, reduce the cooking time or rinse with cold water immediately after cooking.
Food safety advice:
- Store leftovers in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
- Wash all produce thoroughly before using.
Food history:
- Camasciano is a small village in Tuscany, Italy known for its delicious cuisine. This pasta salad is inspired by the flavors of the region.
Flavor profiles:
- This pasta salad is savory, tangy, and slightly salty from the olives and feta cheese.
Serving suggestions:
- This pasta salad is perfect for a summer picnic or potluck, and can also be served as a light lunch or dinner.
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Taste: Tangy, Savory, Herbaceous, Creamy, Crunchy