Equipment
Ingredients
Pasta Base
- 250 g fusilli pasta
Fresh Vegetables & Mix-ins
- 200 g cherry tomatoes, halved
- 150 g lebanese cucumber, diced
- 150 g red bell pepper, diced
- 80 g kalamata olives, pitted and halved
- 100 g feta cheese, crumbled
Zesty Vinaigrette
- 60 ml extra virgin olive oil
- 30 ml red wine vinegar
- 10 g dijon mustard
- 1 garlic, finely 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 rolling boil over high heat.
Add the fusilli pasta to the boiling water. Cook until just past al dente, about 10 to 12 minutes. Pasta will firm up as it cools, so it requires a slightly longer cook than hot pasta dishes.
Drain the pasta in a colander and immediately rinse thoroughly under cold running water to stop the cooking process and wash away excess surface starch.
Shake the colander vigorously to remove as much residual water as possible. Wet pasta will water down the dressing.
In a small mixing bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until completely emulsified.
Transfer the cooled, well-drained pasta to a large mixing bowl. Add the halved cherry tomatoes, diced cucumber, diced red bell pepper, and kalamata olives.
Pour the vinaigrette over the pasta and vegetables. Toss thoroughly until all ingredients are evenly coated.
Gently fold in the crumbled feta cheese at the very end to prevent it from dissolving completely into the dressing.
Cover the bowl and refrigerate for at least 30 minutes to allow the pasta to absorb the flavors of the dressing before serving or packing into lunchboxes.
Chef's Notes
- Always cook pasta for salads a minute or two past the al dente stage. As pasta cools, the starches undergo retrogradation, firming up significantly. Proper cooking prevents it from turning unpleasantly hard in the fridge.
- Rinsing pasta is generally a culinary sin for hot dishes, but it is mandatory for pasta salads. It stops the cooking immediately and removes surface starches that would otherwise cause the salad to turn gummy.
- For maximum flavor, you can dress the pasta while it is still slightly warm (before fully cooling). Warm pasta absorbs vinaigrettes much more effectively, locking the flavor inside the noodle.
- Try to cut your vegetables to roughly the same size as your pasta pieces. This ensures you get a little bit of everything in every forkful.
Storage
Refrigerator: 4 days — Store in an airtight container. The flavors will deepen, but the vegetables may soften slightly after day two.
