This Zesty Italian Fusion Pasta Salad is a delightful medley of flavors and textures that will be the star of any gathering. It serves 10 and can be made ahead for convenience.
45 minutes
This Zesty Italian Fusion Pasta Salad is a delightful medley of flavors and textures that will be the star of any gathering. It serves 10 and can be made ahead for convenience.
0 lb
tablespoons
Garlic Clove, minced
each
Anchovy Fillets, rinsed, patted dry, minced
each
teaspoons
Pepperoncini, stemmed, plus 2 tablespoons brine
cups
Capers, rinsed
tablespoons
0 oz
Fresh Basil, chopped
cups
Oil-Packed Sun-dried Tomatoes, sliced thin
cups
Pitted Kalamata Olives, quartered
cups
Salami, cut into 3/8 inch dice
0 oz
Fresh Mozzarella Cheese, cut into 3/8 inch dice and patted dry
0 oz
to taste
1. Cook the Fusilli
First, bring 4 quarts of water to a boil in a large pot with a tablespoon of salt. Once boiling, add the fusilli and cook it for 2 to 3 minutes past al dente, so it becomes tender and better absorbs the dressing. Drain the pasta in a colander and rinse it under cold water until it's completely cool. Transfer the drained fusilli to a large bowl.
2. Prepare the Dressing
While the pasta is cooling, prepare the dressing. In a microwave-safe liquid measuring cup, combine ¼ cup of olive oil, minced garlic, minced anchovy fillets, and red pepper flakes. Microwave this mixture for 30 to 60 seconds until it becomes fragrant and starts to bubble. Set it aside.
3. Process Pepperoncini and Capers
Next, slice half of the pepperoncini and set them aside. In a food processor, add the remaining pepperoncini and the capers, and pulse them 8 to 10 times until finely chopped. Add the 2 tablespoons of pepperoncini brine and the warm oil mixture to the food processor and blend for about 20 seconds until everything is well combined.
4. Mix Dressing with Pasta
Pour the prepared dressing over the cooled pasta in the large bowl. Add the baby arugula, chopped basil, sliced sun-dried tomatoes, quartered kalamata olives, diced salami, diced mozzarella, and the sliced pepperoncini. Toss everything together until the ingredients are evenly distributed and the pasta is well coated with the dressing.
5. Season and Serve
Finally, season the salad with salt and pepper to taste. Your Zesty Italian Fusion Pasta Salad is now ready to serve. If you're making this ahead, you can refrigerate it for up to 3 days. Just be sure to let it come to room temperature before serving to enhance the flavors.
Incorporate a Greek-inspired dressing with red wine vinegar, lemon juice, garlic, oregano, and Dijon mustard, along with feta cheese, Kalamata olives, and capers to create a fresh and tangy variation.
Use a cumin-lime vinaigrette with lime juice, olive oil, garlic, cumin, and chili powder, mixed with black beans, corn, cilantro, cheddar or cotija cheese, avocado, and jalapeños for a robust and spicy take.
Make a sesame-soy dressing with soy sauce, sesame oil, rice vinegar, ginger, and honey, and combine with edamame, carrots, bell peppers, and either tofu, shrimp, or chicken, garnished with sesame seeds or peanuts.
Substitute traditional Italian meats like salami or pepperoni with grilled chicken, marinated artichoke hearts, or white beans to vary the protein and create a new taste experience.
Opt for a mayo-based dressing with apple cider vinegar and sugar, add peas, celery, red bell peppers, cheddar cheese, and protein options like ham, tuna, or bacon, along with hard-boiled eggs and sweet pickle relish.
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