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warm pasta salad dish

Warm Pasta Salad

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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 35 minutes
Course Main
Cuisine Italian
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Small bowl
  • 1 Whisk
  • 1 large skillet
  • 1 Wooden spoon
  • 1 Cutting board
  • 1 Chef's knife
  • 1 measuring cup set
  • 1 measuring spoon set

Ingredients
  

  • 300 gram short pasta penne or fusilli
  • 1 tablespoon salt for pasta water
  • 2 tablespoon olive oil for pasta
  • 2 tablespoon olive oil for sautéing
  • 1 small red onion thinly sliced
  • 2 clove garlic minced
  • 1 red bell pepper thinly sliced
  • 1 yellow bell pepper thinly sliced
  • 200 gram cherry tomatoes halved
  • 100 gram baby spinach roughly chopped
  • 80 gram black olives pitted and sliced
  • 80 gram feta cheese crumbled
  • 2 tablespoon fresh parsley chopped
  • 2 tablespoon fresh basil chopped
  • 4 tablespoon extra-virgin olive oil for dressing
  • 2 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Bring a large pot of salted water to a boil.
  • Add the pasta and cook according to package directions until al dente.
  • While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
  • Add the sliced red onion and sauté for 3–4 minutes until softened.
  • Stir in the minced garlic and cook for 30 seconds until fragrant.
  • Add the red and yellow bell peppers and cook for 4–5 minutes until just tender.
  • Stir in the cherry tomatoes and cook for 2 minutes until they start to soften.
  • Turn off the heat and add the chopped spinach, stirring until just wilted.
  • In a small bowl, whisk together extra-virgin olive oil, red wine vinegar, Dijon mustard, dried oregano, salt, and black pepper to make the dressing.
  • Drain the pasta in a colander, then return it to the warm pot and toss with 2 tablespoons of olive oil.
  • Transfer the warm pasta to a large mixing bowl.
  • Add the sautéed vegetables, sliced olives, and half of the feta cheese to the pasta.
  • Pour the dressing over the warm pasta mixture and toss gently to combine.
  • Let the pasta salad rest for 5 minutes to absorb the flavors.
  • Sprinkle the remaining feta, chopped parsley, and chopped basil over the top before serving.

Notes

For best results, cook the pasta just to al dente so it holds its shape when tossed warm with the vegetables and dressing, and don’t rinse it, as the light starch helps the dressing cling. You can add protein such as grilled chicken, chickpeas, or canned tuna to make it more substantial, and swap vegetables based on seasonality—zucchini, asparagus, or roasted eggplant all work well. Adjust the vinegar and salt after resting, since flavors mellow slightly as the pasta absorbs the dressing, and if the salad seems dry, loosen it with an extra drizzle of olive oil or a spoonful of hot pasta water. This dish is best served warm or at room temperature, but leftover salad can be gently rewarmed in a skillet over low heat with a splash of water or broth.
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