This was our second summer as a host family for students from Spain. We were expecting one, but there was a need for extra placements as their departure window from Madrid narrowed. As a result, another room was prepared for second guest. On July 25th, we welcomed our two “summer daughters”, as we fondly called them. To introduce them to our family and friends officially, we held a “Welcome to Maryland” party after a few days of orienting to America. They have been to the USA before, but not to Maryland specifically. Invitees were encouraged to bring a dish to share. My daughter-in-law created an amazing charcuterie display. A friend brought his guacamole ingredients, including his mortar and pestle. His wife brought some USA-themed cookies from a local bakery. My sweet neighbors brought a beautiful summer fruit tray. A fellow student host, Nancy, made this incredible pasta salad. Of course, I had to ask her for this recipe which she gladly shared with me. I just had to know! To top off the affair, we had Maryland’s state dessert, the Smith Island Cake, with layers of chocolate frosting between the 9 thin layers of cake.
So here’s Nancy’s pasta salad recipe to end all pasta salad recipes, in my opinion. From her original recipe, I added a cup more of the pasta, totaling 12 ounces.
The Prep:
I used a long and deep glass dish to layer and mix the ingredients which enabled all to see the colors and freshness on full display. First, I thinly sliced an English cucumber and cut them into quarters to equal the amount needed. I chose to use the multicolored cherry tomatoes to add to the salad’s vibrant colors. Some are different in size and shape; quarter, or cut into smaller pieces, if too large for your liking. Place the cucumbers and tomatoes on the bottom of the dish.
After preparing the parsley, basil and mint as described in the recipe, sprinkle them evenly on top of the cucumbers and tomatoes and gently toss.
To toast the pine nuts, I placed them in a small saute pan with a drizzle of olive oil. Stir frequently over MED-LOW heat. Once they begin to color, remove from heat and place in a small dish to halt the cooking process. Once cooled off enough, sprinkle them over the top of the vegetable and herb mix.
Gently toss to distribute.
Evenly layer the cooled, bronze-cut fusilli(not rotini) pasta on top followed by the drizzling of the mixed dressing, whisked again before pouring. Gently toss to distribute and coat the pasta and other ingredients.
*Bronze-cut pastas have a more rough and porous surface area which allows sauces to adhere to and seep into better.
The last things I added were sliced Kalamata olives and the feta cheese. If you like, you could add some drained and rinsed chick peas and maybe some sliced peperoncini rings for more of a kick. It was also suggested that arugula was a nice addition, but you would need to add that just before serving.
Mediterranean Pasta Salad
Ingredients
- 12 oz fusilli (NOT rotini) pasta, bronze-cut if available This is a little over 4 cups.
- 12 oz cherry tomatoes, quartered I like to use a multi-color variety.
- 1 c English cucumber, thinly sliced and quartered
- 1 c lightly packed fresh basil Chiffonade-Layer leaves in groups, roll lengthwise and thinly slice
- 1/2 c lightly packed Italian parsley leaves, chopped
- 1/2 c lightly packed mint leaves, chopped
- 1 t extra virgin olive oil -to toast pine nuts
- 1/4 c pine nuts, toasted
- 1/3 c sliced Kalamata olives - more, if desired
- 1 c crumbled Feta cheese
- chick peas, drained and rinsed- if desired
- sliced peperoncini
Dressing
- 1/4 c extra virgin olive oil
- 3 T FRESH lemon juice
- 1 t Dijon mustard
- 2 t garlic cloves, finely minced about 3 cloves
- 1 t Italian seasoning
- 1/4 t red pepper flakes
- 3/4 t fine sea salt
Instructions
Dressing
- Blend dressing ingredients together and set aside.
The Mix
- Cook fusilli in lightly salted water to al dente stage specified on package. Drain.
- Prep all other ingredients as instructed above.
- Place tomatoes and cucumbers in the bottom of a deep glass dish.
- Scatter basil, parsley and mint on top and gently toss to mix.
- Sprinkle with the toasted pine nuts.
- Next, layer top with the cooked fusilli, breaking apart any that may be sticking together.
- Pour the dressing over the top and gently toss to evenly distribute.
- Finally, add sliced olives, if desired along withe the feta and toss once more.
- Place in the fridge for about an hour before serving to allow the flavors to absorb.
