THE BEST PASTA SALAD

HOW TO MAKE THE BEST PASTA SALAD

This is the one and only pasta salad recipe you will ever need! This dish is so crisp, and so tangy, and is guaranteed to be a favorite at the dinner table, at potlucks, and picnics with EVERYONE! I assure you that this will be the only recipe for spaghetti salad that you will ever need, not just for this summer but for all future summers as well.

It is loaded with a wide variety of crisp vegetables and has the simplest homemade dressing imaginable. The greatest thing is that you can prepare your vegetables and herbs by dicing and chopping them while you are cooking and cooling your pasta, so there is no wasted time with this method. Place in the refrigerator to cool, then serve at your convenience, mixing in the fresh arugula just before serving. So so delicious.

THE INGREDIENTS LIST:

An 8-Oz Pkg.Of fusilli pasta.

⅓ Cup.Of extra-virgin olive oil

3 Tbsp.Of red wine vinegar

1 Tbsp.Of Dijon mustard.

1 grated garlic clove.

1 Tsp.Of sugar.

Salt and ground black pepper.

1 Cup.Of halved grape tomatoes.

1 Cup.Of diced cucumber.

1 Cup.Of diced orange bell pepper.

½ Cup.Of diced hard salami.

½ Cup.Of crumbled feta cheese.

½ Cup.Of sliced red onion.

⅓ Cup.Of olives.

2 Tbsp.Of fresh chopped dill.

2 Tbsp.Of freshly chopped parsley leaves.

2 Cups.Of arugula.

INSTRUCTIONS:

Step 1

Cook the pasta in a big pot of boiling salted water according to the directions on the box, and then drain it well.

Step 2

Combine the olive oil, red wine vinegar, Dijon mustard, garlic powder, and sugar in a large bowl and whisk until smooth, and season to taste with salt and pepper.

Step 3

Mix in the hot pasta, then set aside to cool for twenty minutes while continuing to stir.

Step 4

To taste, season with salt and pepper and add tomatoes, cucumbers, bell peppers, salami, feta, red onion, olives, dill, and parsley.

Step 5

If desired, cover and place in the refrigerator. Stir in arugula. Immediately serve after cooking.