Description
This Zesty Italian Pasta Salad is a vibrant and flavorful dish perfect for gatherings or a light meal. Featuring al dente fusilli pasta tossed with marinated baby artichokes, sun-dried tomatoes, kalamata olives, red onions, feta cheese, and fresh basil, all dressed in a zesty olive oil and garlic powder dressing. Chilling the salad allows the flavors to meld beautifully, making it a refreshing Italian-inspired salad.
Ingredients
Salad Ingredients
- 1 lb fusilli pasta
- 1 cup marinated baby artichokes
- ½ cup marinated sun-dried tomatoes, chopped (with 3-4 tablespoons marinade juice)
- ½ cup pitted kalamata olives, halved
- ½ cup crumbled feta cheese
- ¼ cup red onion, minced
- ¼ cup fresh basil, cut into ribbons (plus extra for garnish)
Dressing & Seasoning
- ½ cup olive oil
- 1 tsp garlic powder
- Kosher salt, to taste
- Fresh ground black pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fusilli pasta and cook until al dente, about 9-11 minutes. Drain the pasta and set aside to cool, lightly fluffing it to prevent clumps.
- Mix the Ingredients: In a medium mixing bowl, combine the marinated baby artichokes with their juices, chopped marinated sun-dried tomatoes with marinade, halved kalamata olives, minced red onion, olive oil, garlic powder, kosher salt, and fresh ground black pepper. Stir well to create a flavorful dressing mixture.
- Fluff the Pasta: Once the pasta has cooled, fluff it lightly with a fork to separate the strands and transfer it into a large mixing bowl.
- Mix the Final Product: Gently stir the olive oil and vegetable mixture into the pasta until evenly coated. Carefully fold in the crumbled feta and fresh basil ribbons, mixing just enough to combine without bruising the herbs or breaking the pasta. Chill the salad in the refrigerator for at least one hour to allow the flavors to meld.
- Serve: Transfer the chilled pasta salad to a serving bowl. Garnish with additional fresh basil if desired, and serve cold as a refreshing side or main dish.
Notes
- For best flavor, allow the salad to chill for at least one hour before serving.
- You can substitute fusilli with rotini or penne pasta if preferred.
- Adjust olive oil and seasoning quantities to taste for a lighter or richer dressing.
- This salad can be made a day ahead to deepen the flavors.
- Keep refrigerated and consume within 2 days for freshness.
