Mediterranean Pasta Salad
There's pasta salad, and then there's pasta salad. Am I right? Made with fresh ingredients, a bronze-cut fusilli (not rotini), the flavors are absorbed for a depth of flavor you must try!
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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.