The one recipe you want right here! So contemporary, so zesty, and positive to be successful with EVERYONE at dinner, potlucks and picnics!
I promise you – this would be the solely pasta salad recipe you’ll ever want this summer season, and all of the summers to come back.
It’s chockfull of so many contemporary veggies together with the best home made dressing.
The perfect half is that you could prep/cube/chop all of your veggies and herbs when you prepare dinner and funky your pasta so not a minute goes to waste right here.
Let chill and serve when desired, tossing in that contemporary arugula proper earlier than serving. So so good.
The Finest Pasta Salad
The one recipe you want right here! So contemporary, so zesty, and positive to be successful with EVERYONE at dinner, potlucks and picnics!
salad
The Finest Pasta Salad
Chungah Rhee
Substances:
- 8 ounces fusilli pasta
- 1/3 cup extra-virgin olive oil
- 3 tablespoons purple wine vinegar
- 1 tablespoon Dijon mustard
- 1 clove garlic, finely grated
- 1 teaspoon sugar
- Kosher salt and freshly floor black pepper, to style
- 1 cup halved grape tomatoes
- 1 cup diced Persian cucumber
- 1 cup diced orange bell pepper
- 1/2 cup diced onerous salami
- 1/2 cup crumbled feta cheese
- 1/2 cup sliced purple onion
- 1/3 cup torn kalamata olives
- 2 tablespoons chopped contemporary dill
- 2 tablespoons chopped contemporary parsley leaves
- 2 cups arugula
Instructions:
- In a big pot of boiling salted water, prepare dinner pasta in response to bundle directions; drain effectively.
- In a big bowl, whisk collectively olive oil, purple wine vinegar, Dijon, garlic and sugar; season with salt and pepper, to style.
- Stir in heat pasta; let cool 20 minutes, stirring sometimes.
- Stir in tomatoes, cucumber, bell pepper, salami, feta, purple onion, olives, dill and parsley; season with salt and pepper, to style.
- Cowl and chill, if desired.
- Stir in arugula. Serve instantly.
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