Ingredients with Measurements:
- 1 pound fusilli pasta
- 1/2 cup extra-virgin olive oil
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup chopped fresh basil leaves
- 1/4 cup chopped fresh parsley leaves
- 1/4 cup chopped fresh mint leaves
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh tarragon leaves
- 1/4 cup chopped fresh thyme leaves
- 1/4 cup chopped fresh oregano leaves
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup crumbled Caprino cheese
- 1/4 cup chopped roasted red peppers
- 1/4 cup chopped sun-dried tomatoes
- 1/4 cup chopped Kalamata olives
- 1/4 cup chopped artichoke hearts
- 1/4 cup chopped roasted pine nuts
Special equipment needed:
- Large pot for boiling pasta
- Colander for draining pasta
- Large mixing bowl
- Whisk
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to package instructions until al dente.
2. Drain the pasta in a colander and rinse with cold water to stop the cooking process. Let the pasta cool completely.
3. In a large mixing bowl, whisk together the extra-virgin olive oil, lemon juice, chopped herbs, salt, and black pepper.
4. Add the cooled pasta to the mixing bowl and toss to coat with the dressing.
5. Add the crumbled Caprino cheese, chopped roasted red peppers, sun-dried tomatoes, Kalamata olives, artichoke hearts, and roasted pine nuts to the mixing bowl. Toss to combine.
6. Serve the pasta salad chilled or at room temperature.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
Temperature:
- Serve chilled or at room temperature
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 420
- Fat: 28g
- Carbohydrates: 34g
- Protein: 9g
- Fiber: 3g
Substitutions for ingredients:
- Fusilli pasta can be substituted with any other short pasta shape.
- Caprino cheese can be substituted with feta cheese or goat cheese.
- Roasted red peppers can be substituted with fresh red bell peppers.
- Sun-dried tomatoes can be substituted with fresh cherry tomatoes.
- Kalamata olives can be substituted with any other type of olive.
- Artichoke hearts can be substituted with marinated artichoke hearts.
- Roasted pine nuts can be substituted with toasted almonds or walnuts.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Add chopped cucumber or zucchini for a refreshing crunch.
- Use different herbs or adjust the amounts to your liking.
- Add a splash of balsamic vinegar for a tangy twist.
Tips and tricks:
- Make sure to rinse the pasta with cold water after cooking to stop the cooking process and prevent the pasta from becoming mushy.
- Use a variety of fresh herbs for maximum flavor.
- Toast the pine nuts in a dry skillet over medium heat for a few minutes until golden brown and fragrant.
- Make the pasta salad ahead of time and let it chill in the fridge for a few hours to allow the flavors to meld together.
Storage instructions:
- Store the pasta salad in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- The pasta salad can be reheated in the microwave or on the stovetop. Add a splash of water or olive oil to loosen up the pasta.
Presentation ideas:
- Serve the pasta salad in a large bowl or on a platter.
- Garnish with extra herbs or a sprinkle of Parmesan cheese.
Garnishes:
- Fresh herbs
- Parmesan cheese
- Lemon wedges
Pairings:
- Serve with a crisp white wine or a light beer.
Suggested side dishes:
- Garlic bread
- Grilled vegetables
- Green salad
Troubleshooting advice:
- If the pasta salad seems dry, add a little more olive oil or lemon juice to loosen it up.
- If the pasta is too salty, rinse it with cold water to remove some of the salt.
Food safety advice:
- Make sure to store the pasta salad in the fridge and consume it within 3 days.
- Wash your hands and all utensils thoroughly before preparing the salad.
- Use fresh ingredients and make sure to cook the pasta to the proper temperature.
Food history:
- Pasta salads originated in the United States in the early 1900s and became popular in the 1950s and 1960s.
Flavor profiles:
- This pasta salad is fresh, herbaceous, and tangy with a salty kick from the Caprino cheese and olives.
Serving suggestions:
- Serve as a main dish or as a side dish at a barbecue or picnic.
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Region: Italian