Ingredients with Measurements:
- 1 pound of fusilli pasta
- 1/2 cup of diced red onion
- 1/2 cup of diced cucumber
- 1/2 cup of diced red bell pepper
- 1/2 cup of diced green bell pepper
- 1/2 cup of sliced black olives
- 1/2 cup of crumbled feta cheese
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh basil
- 1/4 cup of red wine vinegar
- 1/4 cup of olive oil
- 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. 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. Allow the pasta to cool completely.
3. In a large mixing bowl, combine the cooled pasta with the diced red onion, cucumber, red bell pepper, green bell pepper, black olives, crumbled feta cheese, chopped fresh parsley, and chopped fresh basil.
4. In a separate bowl, whisk together the red wine vinegar, olive oil, salt, and pepper to make the dressing.
5. Pour the dressing over the pasta salad and toss to combine.
6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
- Total time: 1 hour 30 minutes (including chilling time)
Temperature:
- Serve chilled
Serving size:
- This recipe serves 6-8 people
Nutritional information:
- Calories: 320
- Fat: 14g
- Carbohydrates: 38g
- Protein: 9g
- Fiber: 3g
- Sugar: 4g
Substitutions for ingredients:
- You can substitute the fusilli pasta with any other pasta shape you prefer.
- If you don't have red wine vinegar, you can use white wine vinegar or apple cider vinegar instead.
- You can use any type of cheese you like instead of feta cheese.
Variations:
- You can add grilled chicken or shrimp to make this pasta salad a complete meal.
- You can add cherry tomatoes or sun-dried tomatoes for extra flavor.
- You can add roasted garlic for a more intense flavor.
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.
- You can make the pasta salad a day in advance and store it in the refrigerator until ready to serve.
- If the pasta salad seems dry, you can add more dressing or a drizzle of olive oil to moisten it up.
Storage instructions:
- Store the pasta salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This pasta salad is best served cold, but if you prefer it warm, you can microwave it for a few seconds or heat it up in a pan on the stove.
Presentation ideas:
- Serve the pasta salad in a large bowl or on a platter.
- Garnish with extra chopped fresh herbs or crumbled cheese.
Garnishes:
- Chopped fresh herbs
- Crumbled cheese
- Sliced lemon or lime
Pairings:
- This pasta salad pairs well with grilled meats or seafood.
- It also goes well with a glass of chilled white wine.
Suggested side dishes:
- Garlic bread
- Grilled vegetables
- Caesar salad
Troubleshooting advice:
- If the pasta salad seems too dry, add more dressing or a drizzle of olive oil to moisten it up.
- If the pasta salad seems too wet, drain off some of the excess dressing.
Food safety advice:
- Make sure to store the pasta salad in the refrigerator and consume it within 3 days to prevent foodborne illness.
Food history:
- Salignon is a small village in the south of France known for its delicious cuisine, including pasta salads like this one.
Flavor profiles:
- This pasta salad is tangy, fresh, and herbaceous, with a salty kick from the feta cheese and black olives.
Serving suggestions:
- Serve this pasta salad as a side dish at a summer barbecue or as a light lunch or dinner.
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