Ingredients with Measurements:
- 1 pound of fusilli pasta
- 1 cup of cherry tomatoes, halved
- 1 cup of fresh mozzarella, diced
- 1/2 cup of Kalamata olives, pitted and chopped
- 1/4 cup of fresh basil, chopped
- 1/4 cup of fresh parsley, chopped
- 1/4 cup of red onion, finely chopped
- 1/4 cup of extra-virgin olive oil
- 2 tablespoons of red wine vinegar
- 1 tablespoon of Dijon mustard
- 1 tablespoon of honey
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Colander for draining pasta
- Large mixing bowl
- Whisk or fork for making dressing
Step-by-step instructions:
1. Cook the fusilli pasta according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process.
2. In a large mixing bowl, combine the cooked pasta, cherry tomatoes, fresh mozzarella, Kalamata olives, fresh basil, fresh parsley, and red onion.
3. In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper until well combined.
4. Pour the dressing over the pasta salad and toss to coat evenly.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
6. Before serving, give the pasta salad a quick toss and adjust seasoning if necessary.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
- Total time: 45 minutes
Temperature:
- Serve chilled
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 390
- Fat: 20g
- Carbohydrates: 42g
- Protein: 12g
- Fiber: 3g
- Sugar: 6g
- Sodium: 420mg
Substitutions for ingredients:
- You can use any short pasta shape instead of fusilli, such as penne, farfalle, or rotini.
- If you don't have cherry tomatoes, you can use grape tomatoes or diced Roma tomatoes.
- Any type of cheese can be used instead of fresh mozzarella, such as feta, goat cheese, or Parmesan.
- If you don't like olives, you can omit them or use capers instead.
- You can use any type of vinegar instead of red wine vinegar, such as balsamic, white wine, or apple cider vinegar.
- If you don't have Dijon mustard, you can use whole-grain mustard or yellow mustard.
- Agave nectar or maple syrup can be used instead of honey.
Variations:
- Add grilled chicken, shrimp, or tofu for extra protein.
- Use different herbs, such as oregano, thyme, or cilantro.
- Add roasted red peppers, artichoke hearts, or sun-dried tomatoes for extra flavor.
- Use a different type of pasta, such as rice noodles, quinoa pasta, or soba noodles.
- Make it spicy by adding red pepper flakes or chopped jalapeño peppers.
Tips and tricks:
- Rinse the pasta with cold water after cooking to prevent it from sticking together.
- Don't overcook the pasta, as it will become mushy and lose its shape.
- Use high-quality ingredients, such as fresh herbs and good olive oil, for the best flavor.
- Let the pasta salad chill in the refrigerator for at least 30 minutes before serving to allow the flavors to develop.
- Taste the dressing before adding it to the pasta salad and adjust seasoning if necessary.
Storage instructions:
- Store the pasta salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- You can eat the pasta salad cold or at room temperature, but if you want to reheat it, do so gently in the microwave or on the stovetop.
Presentation ideas:
- Serve the pasta salad in a large bowl or on a platter.
- Garnish with extra fresh herbs or a sprinkle of Parmesan cheese.
Garnishes:
- Fresh basil, parsley, or oregano
- Parmesan cheese
- Red pepper flakes
Pairings:
- Serve with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
- Enjoy with a side of garlic bread or a green salad.
Suggested side dishes:
- Grilled vegetables, such as zucchini, eggplant, or bell peppers
- Roasted potatoes or sweet potatoes
- Crusty bread or focaccia
Troubleshooting advice:
- If the pasta salad seems dry, add more dressing or a splash of olive oil.
- If the pasta is too salty, rinse it with water or add more fresh vegetables to balance the flavor.
Food safety advice:
- Keep the pasta salad refrigerated at all times to prevent bacterial growth.
- Don't leave the pasta salad out at room temperature for more than 2 hours.
- Wash your hands and all utensils before preparing the recipe.
Food history:
- Ginestrata is a traditional Italian soup made with vegetables and pasta. This pasta salad is inspired by that dish, using similar ingredients but in a cold, refreshing format.
Flavor profiles:
- Tangy, sweet, salty, and herbaceous
Serving suggestions:
- Serve as a main dish or a side dish at a summer barbecue or picnic.
Related Categories
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Region: Italian
Taste: Tangy, Savory, Herbaceous, Garlicky, Zesty