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The Best Pasta Salad

The Best Pasta Salad

Yield: 8 servings
Prep: 30 minutes
Cook: 15 minutes
Total: 45 minutes
The only recipe you need here! So fresh, so zesty, and sure to be a hit with EVERYONE at dinner, potlucks and picnics!
5 stars (8 ratings)

Ingredients

  • 8 ounces fusilli pasta
  • ⅓ cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, finely grated
  • 1 teaspoon sugar
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup halved grape tomatoes
  • 1 cup diced Persian cucumber
  • 1 cup diced orange bell pepper
  • ½ cup diced hard salami
  • ½ cup crumbled feta cheese
  • ½ cup sliced red onion
  • ⅓ cup torn kalamata olives
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh parsley leaves
  • 2 cups arugula

Instructions

  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  • In a large bowl, whisk together olive oil, red wine vinegar, Dijon, garlic and sugar; season with salt and pepper, to taste.
  • Stir in warm pasta; let cool 20 minutes, stirring occasionally.
  • Stir in tomatoes, cucumber, bell pepper, salami, feta, red onion, olives, dill and parsley; season with salt and pepper, to taste.
  • Cover and chill, if desired.
  • Stir in arugula. Serve immediately.