Ingredients with Measurements:
- 1 lb. fusilli pasta
- 8 oz. Robiola di Cocconato cheese, crumbled
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup extra-virgin olive oil
- 2 tbsp. 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 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, crumbled Robiola di Cocconato cheese, cherry tomatoes, Kalamata olives, red onion, and fresh parsley.
3. In a separate bowl, whisk together the extra-virgin olive oil, red wine vinegar, salt, and pepper to make the dressing.
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. Serve chilled and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: 10-12 minutes
- Chill time: 30 minutes
Temperature:
- Serve chilled
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 380
- Total fat: 20g
- Saturated fat: 7g
- Cholesterol: 25mg
- Sodium: 480mg
- Total carbohydrates: 38g
- Dietary fiber: 3g
- Sugars: 3g
- Protein: 12g
Substitutions for ingredients:
- Robiola di Cocconato cheese can be substituted with any soft, crumbly cheese such as feta or goat cheese.
- Cherry tomatoes can be substituted with diced Roma tomatoes.
- Kalamata olives can be substituted with any type of pitted olive.
- Red onion can be substituted with shallots or green onions.
- Fresh parsley can be substituted with any fresh herb such as basil or cilantro.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Substitute the fusilli pasta with any other type of pasta such as penne or bowtie.
- Add roasted red peppers or artichoke hearts for extra flavor.
- Use balsamic vinegar instead of red wine vinegar for a sweeter dressing.
Tips and tricks:
- Rinse the pasta with cold water after cooking to prevent it from sticking together.
- Crumble the Robiola di Cocconato cheese with a fork or your fingers for a more rustic texture.
- Make the dressing ahead of time and store it in the refrigerator until ready to use.
- Adjust the amount of dressing to your liking - some people prefer a more lightly dressed pasta salad.
Storage instructions:
- Store any leftover pasta salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This pasta salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the pasta salad in a large bowl or on a platter for a family-style presentation.
- Garnish with additional fresh parsley or crumbled cheese for added color and flavor.
Garnishes:
- Fresh parsley
- Crumbled cheese
Pairings:
- This pasta salad pairs well with grilled meats or seafood.
- Serve with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Garlic bread
- Grilled vegetables
- Caesar salad
Troubleshooting advice:
- If the pasta salad seems dry, add more dressing or a drizzle of olive oil to moisten it up.
- If the pasta salad seems too salty, rinse the olives before adding them to the salad.
Food safety advice:
- Store any leftover pasta salad in the refrigerator and discard after 3 days.
- Wash all produce thoroughly before using.
- Use clean utensils and bowls to avoid cross-contamination.
Food history:
- Robiola di Cocconato is a soft, creamy cheese from the Piedmont region of Italy. It is made from a blend of cow's, sheep's, and goat's milk and has a tangy, slightly sweet flavor.
Flavor profiles:
- Creamy, tangy, salty, and slightly sweet.
Serving suggestions:
- Serve this pasta salad as a main dish for a light lunch or dinner.
- Bring it to a potluck or picnic as a crowd-pleasing side dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian