Fusilli! Fusilli! Fusilli! - Italian Pasta Salad

That first bite makes me think: "This is Mama Mia in a bowl !"

Fill yourself up with this delicious Italian Pasta Salad. Made with your favourite al-dente pasta, salami, vegetables, and fresh herbs - dress this salad up with the tangy home-made Italian dressing!

Perfect for summer, bring it to a cookout or a picnic and wow your guests with this simple dish. The kick also comes from the red pepper flakes for that hint of spiciness.

Fair warning that this recipe makes quite a large salad. It is great for a small crowd, so turn it up as a satisfying side dish with grilled chicken, beef or fish!

Recipe:

Make your own Dressing - or just use your favorite Italian:

4 tbsp olive oil
2 tbsp white wine vinegar
2 garlic cloves, minced
1 tsp dried oregano
½ to 1 tsp crushed red pepper flakes
Kosher salt and black pepper

Mix all ingredients in a blow and set aside for a few moments to let the flavors jell.

Ingredients for the salad itself:

12oz (340g) pasta, fusilli or rotini pasta
Kosher salt
12 oz (340g) cherry tomatoes halved
1 bell pepper any color, cored and chopped
1 shallot chopped
6oz (170g) marinated artichoke hearts 6 ounces
10 (1.5oz / 45g) pitted kalamata olives
6 pepperoncini, chopped
7oz (170-200g) salami, sliced into bite size pieces
6oz (170g) mozzarella cheese, torn (or mozzarella cheese balls)
1-2 sprigs (30g) chopped fresh parsley
3-4 leaves (30g) chopped fresh basil leaves

Cook the pasta in boiling water according to package instructions until the pasta is cooked to al dante (don’t forget to salt your water).
Drain.
In a large bowl, mix the pasta with the tomatoes, chopped veggies, artichoke hearts, olives, pepperoncini, salami, mozzarella, and fresh herbs.
In a small bowl or measuring cup, mix the dressing ingredients together.
Pour the dressing over the pasta and toss till well mixed..

Tips for your salad:

Don’t over cook your pasta - no one will love a mushy pasta salad as the acid from the dressing will further break down the starches in the pasta.
Keep it colourful - Mix it up with shredded carrots, sun-dried tomatoes, or cucumbers, etc.!
Make ahead - tastes better as it sits while the flavours blend!

Article by Sandra Chan https://www.instagram.com/homechef.sg/