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Flavorful Pasta Salad with the Best Shape to Hold Dressing

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A quick and easy pasta salad featuring fusilli pasta that perfectly holds a tangy vinaigrette dressing, combined with fresh veggies and herbs for a crowd-pleasing dish.

Ingredients

Scale
  • 12 ounces (340 g) fusilli pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup red bell pepper, diced
  • 1/4 cup red onion, finely chopped (optional)
  • 1/4 cup black olives, sliced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup feta cheese, crumbled (optional)
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon honey or maple syrup
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon dried oregano (or 1 tablespoon fresh, finely chopped)

Instructions

  1. Bring a large pot of salted water to a boil (about 1 tablespoon salt per 4 quarts/4 liters water). Add 12 ounces (340 g) of fusilli pasta and cook according to package instructions, usually 10-12 minutes, until al dente. Stir occasionally to prevent sticking.
  2. Drain the pasta in a colander and rinse under cold water to stop the cooking process and cool it down. Set aside to drain completely for a few minutes.
  3. In a small bowl or jar, whisk together 1/4 cup olive oil, 3 tablespoons red wine vinegar, 1 tablespoon Dijon mustard, 1 minced garlic clove, 1 teaspoon honey, 1 teaspoon dried oregano, and salt and pepper to taste. Taste and adjust seasoning as needed.
  4. While pasta cooks, halve 1 cup cherry tomatoes, dice 1 cup cucumber and 1/2 cup red bell pepper, finely chop 1/4 cup red onion (if using), slice 1/4 cup black olives, and chop 1/4 cup fresh parsley.
  5. In a large bowl, combine the cooled fusilli, chopped veggies, and olives. Pour the dressing over and toss gently but thoroughly to coat every twist and turn of the pasta.
  6. If using, sprinkle 1/4 cup crumbled feta over the salad and give it a very gentle toss to mix without breaking the cheese apart too much.
  7. Cover and refrigerate the pasta salad for at least 30 minutes before serving to let the flavors meld and the pasta soak up the dressing fully. It can be served immediately if in a hurry.

Notes

Salt pasta water well to season pasta from inside out. Rinse pasta after draining to stop cooking and prevent mushiness. Add dressing gradually to avoid sogginess. Let salad rest refrigerated for at least 30 minutes for best flavor. Use gluten-free spiral pasta for gluten-free option and plant-based cheese for vegan option.

Nutrition

Keywords: pasta salad, fusilli pasta, summer salad, easy pasta salad, picnic recipe, potluck dish, vinaigrette dressing, healthy pasta salad

Find it online: https://merrymorsel.com/flavorful-pasta-salad-recipe-with-the-best-shape-to-hold-dressing-easily/