What kind of pasta is good for pasta salad?
When preparing super Italian pasta salad suitable for family, opt for short pasta with a little texture. What you are looking for is twists, or corners and cracks, that will cling to taste so that every bite is delicious.
In this recipe I used fussili pasta, but farfalle, rotini and cavatappi also make good decisions. Tube dough like penne is ideal for recipes that require sauces such as pesto, and it will also work here. But avoid using pasta like spaghetti or fettuccine; all this tasty flavorful Italian dressing will simply fall to the bottom and leave you something much less exciting to eat.
And for those of you who follow a strict Mediterranean diet, look for short whole wheat pasta, which is the most compatible option for you.
Most important tips to consider
Use dry pasta on fresh pasta. Dry pasta is stored much better than fresh in this case: they do not break so easily, and the remains will keep well in the refrigerator. Not to mention that this is the cheapest and most convenient option.
Salt well the water of your pasta. While cooking, add more salt to the water than you would normally because you want the pasta to be well seasoned.
Cook a little past al dente. The reason is that the pasta becomes hard and crocheable as it cools, so cooking a little longer will keep it moist and tender. Just do not cook too much because you still need it to be strong as the basis of the dish.
Do not rinse the pasta after cooking with cold water! Instead, drain quickly and loosely into a large sieve and set it aside to cool a little (always want a little warm). The starch from the cooking water helps to dress to adhere to its pasta. In addition, rinse the pasta will cool too much and prevent the absorption of delicious Italian dressing and all the flavors!
Some Instructions
Cook the pasta in boiling water according to the instructions on the package until the pasta is cooked al dante (do not forget to salt its water).
Drain In a large bowl, combine pasta with tomatoes, chopped greens, artichoke hearts, olives, pepperoncini, salami, mozzarella and fresh herbs.
In a small bowl or measuring cup, mix the dressing ingredients.
Pour the dressing over the dough and mix to cover.
What to use in pasta salad?
Curly pasta. I use fusilli but any type of short to medium pasta with a certain texture will work, such as rotini, farfalle, cavatappi, rotelle, shells or twins. As I said before, make sure it has a certain texture and shape that will grasp and hold the flavors and goodness!
Fresh vegetables for cracking and coloring. I like peppers in this recipe and any color will work. In addition, I use shallots, which are a softer flavored onion (but if you do not have this, red onions will work). Grape tomatoes are my red choice; you can throw them in whole, but I like to cut them in half to release some of their juices.
Pickled vegetables for extra rafters! Pepperoncini, artichoke hearts and olives are well used in Italian cuisine and just add the right amount of tip and boldness here. You can also try sun-dried tomatoes or banana peppers, if you can not find pepperoncini.
Fresh mozzarella. The soft and creamy texture adapts to the different shapes that surround it, enhancing each salty bite with a little welcome cheese. You can use a large piece and break it or a few small balls of mozzarella sized snacks, regardless of the available.
Fresh herbs. For fresh seasoning, I like to use basil and parsley, both bold and aromatic herbs that bring a sweet and earthy taste to this pasta salad recipe. I like to coarsely cut the herbs to release their oils.
Italian meats. Now I just used a little spicy salami in this recipe, but if you like a little more meat in your salad, add any combination of pepperoni, capicola, capicola ham, or even prosciutto. Italian pasta salad is also delicious meat without!
Italian Pasta Salad Ingredients
¾ lb pasta, (recommend fusilli or rotini pasta)
kosher salt
1 pint cherry tomatoes halved
1 pepper of any color, knots and chopped
1 chopped shallot
1 cup pickled artichoke hearts 6 ounces
¼ cup boneless kalamata olives
6 pepperoncini, chopped
6 to 8 ounces salami, cut into pieces of
6 mozzarella bite, torn (or balls of mozzarella)
½ cup chopped fresh parsley
½ cup chopped fresh basil leaves chopped
Italian Pasta Salad dressing
¼ cup olive oil
2 tablespoons or teaspoons white vinegar
2 cloves of garlic, chopped
1 teaspoon dried oregano
½ to 1 teaspoon crushed red pepper fleets
kosher salt and black pepper
Vinaigrette for pasta salad
So I talk a lot about balance because I think this is the key to preparing a delicious and irresistible dish. Because we use heavier and more flavoured mixtures (artichokes, salami, pepperoncini, garlic...), it makes sense that the pasta dressing is light. In this way, flavors do not compete but complement each other.
This homemade Italian dressing is light and tasty, prepared with pantry ingredients such as: a good extra virgin olive oil, white wine vinegar, fresh garlic, dried oregano, crushed red pepper floakes, and a good touch of kosher salt and black pepper.
You can make a dressing overnight in advance and store it in a mason jar in the refrigerator.
For the best taste: pour the dressing when the pasta is still a little hot, so remember what I said before, do not rinse the dough with cold water! Many recipes will tell you that this is good to do because a pasta salad is usually served cold, BUT when you add the dressing while the pasta is hot and starch, it will absorb more taste and that's exactly what we want in every bite!
How is pasta salad made from scratch?
- This cold pasta salad could not be easier to make. It takes literally three main steps:
- Cooking pasta Follow the instructions on the package to cook al dante pasta (but as I said before, going a little further al dante is fine and can help keep the pasta salad wet). Do not forget to salt your water well. Drain and set aside to cool. Remember, do not rinse it with cold water!
- Mix the pasta with the rest In a large bowl, mix the pasta with the tomatoes (whole or half!) Chopped vegetables, artichoke hearts, olives, pepperoncini, salami, mozzarella or parmesan and fresh herbs.
- Then, in a smaller bowl or separate measuring cup, mix the ingredients of the dressing and pour over the dough. Touch the coat.
Tips for Moving Forward
This easy Italian pasta salad can be prepared one day in advance, making it perfect for entertaining purposes. Cut all herbs, vegetables and meat in advance, then prepare the Italian dressing and store it in a mason jar until you are ready to assemble!
Italian Pasta Salad Storage
Italian pasta salad can be stored to refrigerate for 4-5 days, if stored correctly. And if you think you have leftovers, make a little extra dressing to refresh the pasta salad because most of the dressing will have already been absorbed into the pasta.
Can you freeze pasta salad?
You can freeze pasta salad for up to 3 months. If you did it with the bandage separately, freeze in separate containers. Otherwise, it is correct to freeze everything mixed in one container equally.
To defrost, leave the container outside on the counter and it should be ready to eat within a few hours or leave it in the refrigerator or fridge overnight.
What goes well with pasta salad?
This satisfying Italian pasta salad can be your own meal, and often as for lunch. And that's not an idea for the next barbecue. But it's a great side for dinner alongside other fillets such as: chicken breast baked in italian oven; or baked chicken baquitas cod; salmon cabobs; or salmon burgers
You may also like the Mediterranean orzo salad Shrimp Vegetarian pasta Ziti baked in the oven
Italian Pasta Salad Cook time:
10 minutes - preparation time: minutes
