Pasta salad is a versatile and beloved dish, perfect for any occasion from summer barbecues to cozy winter gatherings. Not only is it a fantastic way to showcase seasonal vegetables and ingredients, but it’s also incredibly simple to prepare, making it a great starter recipe for novice cooks. This guide will take you through the steps to create a delicious, crowd-pleasing pasta salad that can serve as a side dish or a satisfying main course.
Choosing Your Pasta
The foundation of any good pasta salad is, of course, the pasta. For this recipe, we recommend using rotini because its spiral shape excellently captures and holds onto the dressing, ensuring every bite is flavorful. However, you can experiment with other types such as penne, fusilli, or farfalle, depending on your preference or what you have on hand.
Ingredients You’ll Need:
- Pasta: 1 pound of rotini pasta
- Cherry Tomatoes: 3 cups, halved
- Fresh Mozzarella Cheese: 8 ounces, typically sold as small balls, halved
- Salami or Summer Sausage: 1 pound, cubed
- Kalamata Olives: 3/4 cup, sliced
- Pepperoncini: 3/4 cup, optional but recommended for a tangy kick
- Red Onion: 1/2 cup, thinly sliced
- Fresh Parsley: 1/2 cup, chopped
For a dynamic twist, you can also incorporate other vegetables like cucumbers, bell peppers, or even some spinach for added color and nutrition.
For the Dressing:
- Olive Oil: 1 1/2 cups
- Vinegar: 1/4 cup, white or red wine vinegar
- Water: 1/4 cup
- Coarse Sea Salt: 2 tablespoons
- Garlic: 2 cloves minced, or 1 teaspoon garlic powder
- Sugar: 1 tablespoon
- Dried Herbs: 2 teaspoons each of dry oregano and basil
- Black Pepper: To taste
- Fresh Herbs: Optional; consider adding fresh parsley, basil, or chives for a burst of freshness
Preparation Steps:
- Cook the Pasta: Begin by cooking the rotini pasta in a large pot of salted boiling water according to the package instructions. The goal is to cook your pasta until it is al dente, which means it should be tender but still slightly firm to the bite. Once cooked, drain the pasta and rinse under cold water to stop the cooking process. Toss it with a little olive oil to prevent the noodles from sticking together.
- Prepare the Dressing: While the pasta cooks, prepare your dressing. Combine the olive oil, vinegar, water, sea salt, minced garlic (or garlic powder), sugar, dried oregano, dried basil, and a generous amount of freshly ground black pepper in a blender or a jar with a tight-fitting lid. Blend or shake vigorously until the ingredients are well emulsified. If you’re using fresh herbs, chop them finely and add them to the dressing.
- Combine Ingredients: In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, sliced mozzarella, cubed salami, sliced olives, optional pepperoncini, and sliced red onion. Pour about three-fourths of your prepared dressing over the salad and toss thoroughly to ensure all the ingredients are nicely coated. The remaining dressing can be refrigerated and used to refresh leftovers.
- Chill and Serve: For the best flavor, cover the pasta salad and refrigerate for at least an hour or ideally overnight. This resting period allows the flavors to meld together beautifully. Just before serving, toss the salad with fresh chopped parsley for a vibrant touch.
Tips for the Best Pasta Salad:
- Salt the Water: Adding salt to your pasta water is crucial as it seasons the pasta from the inside, enhancing the overall flavor of the dish.
- Customize Your Ingredients: Feel free to add other vegetables, cheeses, or proteins according to your taste preferences and what’s in season.
- Dressing Adjustments: Depending on your taste, you might want to adjust the acidity or seasoning. Always taste and tweak—it’s easier to add more seasoning than to fix an over-seasoned dressing.
Pasta salad can be a delicious experiment in flavors and textures, and by following these tips, you’ll be sure to create a dish that’s both satisfying and memorable. Enjoy your culinary creation at your next gathering, or savor it as a delightful workday lunch!
image source : all we cook
