The only recipe you need right here! So fresh, so savory and sure to be a hit with EVERYONE at dinner parties, potlucks and picnics!
I promise you – it will only the pasta salad recipe you’ll need this summer and all summer to come.
It is filled with lots of fresh vegetables along with the simplest homemade dressing.
The best part is that you can prep/dice/chop all the veggies and herbs while you’re cooking and chilling the pasta, so not a minute is wasted here.
Allow to cool and serve, if desired, with fresh arugula added just before serving. So good.
- 8 oz fusilli pasta
- ⅓ a cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 a tablespoon Dijon mustard
- 1 carnation garlic, finely grated
- 1 teaspoon sugar
- Kosher salt and freshly ground black pepper, to your liking
- 1 a cup halved grape tomatoes
- 1 a cup Persian cucumber, cut into cubes
- 1 a cup diced orange bell pepper
- ½ a cup diced firm salami
- ½ a cup of shredded feta cheese
- ½ a cup chopped red onion
- ⅓ a cup torn kalamata olives
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped leaves of fresh parsley
- 2 cups arugula
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In a large pot of boiling salted water, cook pasta according to package directions; strain well.
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In a large bowl, whisk together the olive oil, red wine vinegar, Dijon, garlic, and sugar; season with salt and pepper to taste.
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Mix the warm paste; let cool 20 minutes, stirring occasionally.
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Stir in tomatoes, cucumber, bell pepper, salami, feta, red onion, olives, dill, and parsley; season with salt and pepper to taste.
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Cover and refrigerate, if desired.
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Stir in the arugula. Serve immediately.
