Ingredients with Measurements:
- 1 pound of pasta (fusilli or penne)
- 1/2 cup of extra-virgin olive oil
- 1/4 cup of red wine vinegar
- 1 tablespoon of Dijon mustard
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 cup of chopped sun-dried tomatoes
- 1/2 cup of chopped Kalamata olives
- 1/2 cup of chopped red onion
- 1/2 cup of chopped fresh basil
- 1/2 cup of grated Pecorino di Pienza stagionato cheese
Special equipment needed:
- Large pot for boiling pasta
- Colander
- Large mixing bowl
- Whisk
Step-by-step instructions:
1. Cook the pasta according to package instructions until al dente.
2. Drain the pasta and rinse under cold water.
3. In a large mixing bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and black pepper.
4. Add the cooked pasta, sun-dried tomatoes, Kalamata olives, red onion, and fresh basil to the mixing bowl.
5. Toss everything together until the pasta is evenly coated with the dressing.
6. Add the grated Pecorino di Pienza stagionato cheese and toss again.
7. Serve immediately or refrigerate until ready to serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
Temperature:
- Serve chilled or at room temperature.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 420
- Fat: 24g
- Carbohydrates: 38g
- Protein: 13g
- Fiber: 3g
Substitutions for ingredients:
- You can substitute the Pecorino di Pienza stagionato cheese with Parmigiano-Reggiano or Asiago cheese.
- If you don't have sun-dried tomatoes, you can use fresh cherry tomatoes instead.
- You can use any type of pasta you prefer.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Substitute the Kalamata olives with green olives or capers.
- Add roasted red peppers or artichoke hearts for extra flavor.
Tips and tricks:
- Make sure to rinse the pasta under cold water after cooking to stop the cooking process and prevent the pasta from sticking together.
- You can make the dressing ahead of time and store it in the refrigerator until ready to use.
- To prevent the salad from getting too dry, reserve some of the dressing and add it right before serving.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This 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 the pasta salad in a large bowl or platter.
- Garnish with additional fresh basil leaves.
Garnishes:
- Fresh basil leaves
Pairings:
- This pasta salad pairs well with grilled meats or fish.
Suggested side dishes:
- Garlic bread
- Grilled vegetables
Troubleshooting advice:
- If the pasta salad seems too dry, add more dressing or a splash of olive oil.
Food safety advice:
- Make sure to refrigerate any leftovers promptly to prevent foodborne illness.
Food history:
- Pecorino di Pienza stagionato cheese is a type of Italian sheep's milk cheese that is aged for at least 120 days.
Flavor profiles:
- The pasta salad has a tangy and savory flavor from the dressing, with a salty and nutty flavor from the Pecorino di Pienza stagionato cheese.
Serving suggestions:
- Serve this pasta salad as a main dish for a light lunch or dinner, or as a side dish for a barbecue or potluck.
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Region: Italian