Mediterranean Pasta Salad

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“Transport your taste buds to the Mediterranean with our vibrant pasta salad. Bursting with colors and flavors, this dish combines al dente pasta with cherry tomatoes, crisp cucumbers, olives, and feta cheese, all dressed in a zesty vinaigrette. The aromatic blend of basil ties it together, creating a refreshing and satisfying symphony of tastes. Perfect for a light lunch or as a refreshing side, this Mediterranean Pasta Salad is a culinary journey to the sunny shores of the Mediterranean, bringing a taste of freshness and zest to your plate.”

“Give careful consideration to your pasta selection. Opt for shapes like elbows, shells, or orecchiette, as they seamlessly blend with other ingredients. Ruffled options such as campanelle, cascatelli, and the delightful radiatorre provide texture, trapping sauces and dressings for an enjoyable dining experience. Remember to generously salt the pasta water for enhanced flavor, particularly crucial for cold dishes. When cooking the pasta, go slightly beyond al dente, ensuring it retains a firm texture once cooled. Overcooked pasta can turn tough in the fridge, so strike the right balance for a perfect pasta salad every time. the joy of savoring delicious moments. Let’s embark on a pasta salad adventure together!”

“Dress while the pasta is warm. Avoid the temptation to cool your freshly cooked pasta with cold water. Instead, give it a brief rinse and promptly dress it after draining while it retains warmth. This enables the pasta to absorb the sauce, achieving a luscious silkiness enhanced by the oil. Take a cue from Ina Garten, who employs a similar technique for grain salads.” But the dressing isn’t over! Save some dressing for serving, ensuring a final toss for the pasta salad when it emerges from the fridge. This extra step guarantees a burst of fresh flavor in every bite.”

“Prioritize oil over vinegar. While a sharply acidic vinaigrette suits leafy greens, exercise restraint with acidic components, particularly vinegar, in pasta salads. Over time, the vinegar can develop an undesirable metallic aftertaste. Elevate the dish by increasing the amount of high-quality oil and incorporating flavor enhancers like whole grain mustard, anchovies, or pesto for a tasteful and balanced result.”

Ingredients

2 ounces (about 350g) short pasta (penne, fusilli, farfalle, etc.)
1 cup cherry tomatoes, halved
1 cucumber, diced
1 red bell pepper, thinly sliced
1/2 red onion, thinly sliced
1/2 cup black olives, sliced
100g feta cheese, diced
1/4 cup fresh basil, chopped

For the vinaigrette

1/3 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, finely minced
Salt and black pepper to taste

Instructions

Cook the pasta: Boil salted water in a large pot and cook the pasta according to package instructions. Drain, rinse under cold water, and set aside.
Prepare the vinaigrette: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper until well combined.
Assemble the pasta salad: In a large bowl, combine the cooled pasta with cherry tomatoes, cucumber, red bell pepper, red onion, black olives, feta cheese, and fresh basil.
Dress the salad: Pour the prepared vinaigrette over the pasta and vegetables. Gently toss until all ingredients are well coated.
Chill and serve: Cover the pasta salad with plastic wrap and refrigerate for at least an hour before serving. This allows the flavors to meld.
Serve: Before serving, give the pasta salad a final gentle toss and garnish with a few fresh basil leaves.