Tomato Pasta Salad
Equipment
- 1 Large pot
- 1 colander
- 1 large mixing bowl
- 1 Small bowl
- 1 Cutting board
- 1 Chef's knife
- 1 whisk or fork
- 1 Wooden spoon
Ingredients
- 225 gram short pasta fusilli or penne; dry
- 1 tablespoon salt for pasta water
- 250 gram cherry tomatoes halved
- 80 gram red onion thinly sliced
- 80 gram cucumber diced
- 60 gram black olives pitted and sliced
- 60 gram feta cheese crumbled
- 15 gram fresh basil leaves shredded
- 60 milliliter extra-virgin olive oil
- 2 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 small garlic clove minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt fine
- 1/4 teaspoon black pepper freshly ground
Instructions
- Bring a large pot of water to a boil and season it with the salt.
- Add the pasta to the boiling water and cook according to package directions until al dente.
- While the pasta cooks, add the cherry tomatoes, red onion, cucumber, olives, feta, and basil to a large mixing bowl.
- In a small bowl whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and black pepper until emulsified.
- Drain the cooked pasta in a colander and rinse briefly under cold water to cool and stop the cooking.
- Shake off excess water and add the cooled pasta to the bowl with the vegetables and cheese.
- Pour the dressing over the salad and toss gently with a wooden spoon until everything is evenly coated.
- Taste and adjust seasoning with extra salt and pepper if needed.
- Cover the bowl and let the salad rest in the refrigerator for at least 20 minutes before serving.
Notes
For best flavor, let the salad sit longer (up to a few hours) so the pasta absorbs the dressing, and toss again just before serving to redistribute the juices. You can easily customize the salad by adding grilled chicken, chickpeas, or extra vegetables like bell peppers or arugula, and if making ahead for the next day, reserve a little dressing to stir in right before serving to refresh the texture.
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