Ingredients with Measurements:
- 1 pound of pasta (penne or fusilli)
- 1/2 cup of pitted Kalamata olives, chopped
- 1/4 cup of capers
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh basil
- 1/4 cup of chopped fresh oregano
- 1/2 cup of crumbled feta cheese
- 1/2 cup of chopped sun-dried tomatoes
- 1/4 cup of chopped red onion
- 1/4 cup of chopped celery
- 1/4 cup of chopped roasted red peppers
- 1/4 cup of chopped anchovies
- 1/4 cup of extra-virgin olive oil
- 1/4 cup of red wine vinegar
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Colander for draining pasta
- Large mixing bowl
- Whisk for making dressing
Step-by-step instructions:
1. Cook the 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 chopped olives, capers, parsley, basil, oregano, feta cheese, sun-dried tomatoes, red onion, celery, roasted red peppers, and anchovies.
3. In a separate bowl, whisk together the olive oil, red wine vinegar, salt, and pepper to make the dressing.
4. Add the cooked pasta to the mixing bowl with the other ingredients and toss to combine.
5. Pour the dressing over the pasta salad and toss again to coat everything evenly.
6. Serve immediately or refrigerate until ready to serve.
- Time:
Preparation time: 20 minutes
- Cooking time: 10-12 minutes
Temperature:
- Serve cold
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 400
- Fat: 18g
- Carbohydrates: 48g
- Protein: 12g
- Fiber: 4g
Substitutions for ingredients:
- You can use any type of pasta you prefer.
- If you don't like anchovies, you can omit them or substitute them with chopped cooked shrimp or chicken.
- If you don't have red wine vinegar, you can use white wine vinegar or lemon juice instead.
- You can use any type of cheese you prefer, such as goat cheese or Parmesan.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Substitute the olives with artichoke hearts or roasted eggplant.
- Add chopped walnuts or pine nuts for extra crunch.
Tips and tricks:
- Make sure to rinse the cooked pasta with cold water to stop the cooking process and prevent it from becoming mushy.
- You can make the pasta salad ahead of time and refrigerate it until ready to serve.
- If the pasta salad seems dry, you can add more olive oil or vinegar to the dressing.
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. If you prefer it warm, you can microwave it for a few seconds or heat it up in a pan with a little bit of olive oil.
Presentation ideas:
- Serve the pasta salad in a large bowl or on individual plates.
- Garnish with fresh herbs or chopped nuts.
Pairings:
- Serve with a side of garlic bread or a green salad.
Suggested side dishes:
- Garlic bread
- Green salad
Troubleshooting advice:
- If the pasta salad seems dry, you can add more olive oil or vinegar to the dressing.
- If the pasta is overcooked, it will become mushy and won't hold its shape in the salad.
Food safety advice:
- Make sure to store the pasta salad in the refrigerator and discard any leftovers after 3 days.
- Wash your hands and all utensils before and after handling raw ingredients.
Food history:
- Pasta salad is a popular dish in Italian cuisine and is often served as a side dish or a light lunch.
Flavor profiles:
- This pasta salad is tangy, salty, and savory, with a mix of Mediterranean flavors from the olives, anchovies, and sun-dried tomatoes.
Serving suggestions:
- Serve the pasta salad as a side dish or a light lunch.
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Region: Italian