Equipment
Ingredients
Pasta Base
- 340 g fusilli pasta, dry
- 15 g salt
Mix-ins
- 250 g cherry tomatoes, halved
- 200 g english cucumber, diced
- 150 g red bell pepper, cored and diced
- 100 g kalamata olives, pitted and halved
- 50 g red onion, finely diced
- 120 g feta cheese, crumbled
Herb Vinaigrette
- 80 ml extra virgin olive oil
- 45 ml red wine vinegar
- 10 g dijon mustard
- 1 garlic, minced
- 2 g dried oregano
- 3 g salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Method
Bring a large pot of heavily salted water to a rapid boil at 100 Celsius or 212 Fahrenheit. Add the fusilli pasta and cook according to package directions until al dente, usually about 9 to 11 minutes.
Drain the pasta in a colander and immediately rinse under cold running water to stop the cooking process and wash away excess surface starch. Drain very thoroughly.
In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dijon mustard, minced garlic, dried oregano, salt, and black pepper until completely emulsified and smooth.
In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, diced cucumber, bell pepper, kalamata olives, and red onion.
Pour the vinaigrette over the pasta and vegetables. Toss well to ensure every piece of pasta is coated. Gently fold in the crumbled feta cheese last to prevent it from turning into a paste.
Cover the bowl tightly and chill in the refrigerator for at least 1 hour before serving to allow the pasta to absorb the dressing and the flavors to meld.
Chef's Notes
- To tame the harsh bite of raw red onion, soak the diced onion in cold water for 10 minutes before draining and adding to the salad.
- Rinsing pasta is a cardinal sin for hot Italian pasta dishes, but it is mandatory for cold pasta salads. Rinsing stops the cooking process instantly and removes sticky surface starch, preventing the pasta from clumping into a solid block.
- Always choose a pasta shape with nooks and crannies like fusilli, radiatori, or farfalle. These shapes act like little scoops, capturing the vinaigrette, herbs, and tiny crumbles of cheese.
- Cold temperatures mute flavors. A pasta salad needs more salt, acid, and herbs than a hot dish of the same volume to taste properly seasoned once chilled.
Storage
Refrigerator: 4 days — Store in an airtight container. The pasta will absorb the dressing over time, so you may need to refresh it with a splash of olive oil and vinegar before serving on days 3 or 4.
