Simple Fusilli Salad
2 - 3 people
00h 10
00h 00
Fusilli salami sun-dried salad
This assertive pasta salad pairs deli salami and provolone with olives and capers, and coats everything in a zesty dressing. Finely minced sun-dried tomatoes added great color and flavor to the dressing. We like using fusilli for this pasta salad because its shape traps the flavorful ingredients.
Recipe: Family Cookbook
Ingredients and Method
Ingredients
- 1lb/450g fusilli pasta
- Salt and pepper
- 6 tablespoons extra-virgin olive oil
- 8 ounces /250g oil-packed sun-dried tomatoes, drained, patted dry, and minced
- 2 tablespoons red wine vinegar
- 1 tablespoons lemon juice
- 1 garlic clove minced
- 8 ounces / 250g salami or pepperoni, cut into ¼-inch-thick matchsticks
- 8 ounces / 250g provolone, cut into ¼-inch-thick matchsticks
- ½ cup pitted kalamata olives, sliced
- 2 tablespoons capers, rinsed and minced
- 2 tablespoons minced fresh parsley
Method
- 1. Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. 2. Meanwhile, whisk oil, sun-dried tomatoes, vinegar, lemon juice, garlic, ½ teaspoon salt, and ½ teaspoon pepper together in large bowl. 3. Drain pasta, then toss while hot in bowl with dressing. Refrigerate until chilled, about 30 minutes. Stir in salami, provolone, olives, capers, and parsley. Season with salt and pepper to taste. Serve. (Salad can be refrigerated for up to 1 day.)
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