Nagi's Big, Easy Pasta Salad
User Reviews
5.0
93 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Cooling
40 mins
-
Total Time
1 hr 5 mins
-
Servings
6 - 12
-
Calories
617 kcal
-
Course
Side Dish, Main Course, Salad
-
Cuisine
American
Nagi's Big, Easy Pasta Salad
Report
Recipe video above. This is the big-batch pasta salad I make when I'm short on time. The trick that puts this into guest-serving territory is to toss the hot, freshly cooked pasta in the dressing. You will be shocked how much flavour it absorbs!Do this, and it's delicious no matter what you add in. My combination is the bare minimum that delivers everything I seek in a pasta salad. There's no need to add a gazillion ingredients!Workflow - Chop the veg and make the dressing while the pasta is cooking. This will cut down active cook/prep time to 15 minutes.
Share:
Ingredients
- 500g/ 1 lb bow tie pasta (farfalle) , or other short/medium pasta (Note 1)
Add-ins (7 cups "anything" - Note 2)
- 2 cucumbers , halved lengthways and finely sliced (~17cm/7" long, sliced 2mm / 1/16", I use a mandolin)
- 3 cups (500g) Cherry or grape tomatoes , halved (or chop 4 regular tomatoes)
- 1/3 cup roughly chopped Kalamata olives (3/4 cup whole pitted or 1/2 cup sliced, then chop)
- 200g/ 7oz Greek Feta , cut into 6mm / 1/4" batons (they will crumble a bit, this is good)
- 1 packed cup basil leaves , torn by hand (Note 2 for alternatives)
Dressing
- 1/2 cup extra virgin olive oil
- 1/3 cup apple cider vinegar (Note 3)
- 2 garlic cloves , minced using garlic press or very finely minced using a knife
- 2 tsp Dijon mustard (can omit)
- 2 tsp honey (sub maple syrup or 1 tsp sugar, Note 4)
- 1 1/2 tsp Italian herbs mix (Note 5)
- 3/4 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
Instructions
Summary directions
- Cook pasta until soft, toss with 2/3 Dressing, cool. Toss with everything else except basil, then add basil. Serve!
Full directions
- Dressing - Shake the Dressing ingredients in a large jar. It should be sharp, the flavour mellows once tossed.
- Cook pasta until soft - Bring a large pot of salted water to the boil. Cook the pasta until it is very soft, about 2 - 3 minutes longer than the time on the packet but taste to check because packet directions have been known to lie! Pasta firms up when it's cold (nobody likes hard, cold pasta!), so cook the pasta until extra soft.
- Flavour soak - Drain the pasta very well, shaking off excess water. Transfer into a large bowl. Give the Dressing a good shake then pour over about two-thirds. Toss well, then leave the pasta to soak up the dressing as it cools (~40 minutes).
- Toss - Add the tomato, cucumber, feta and olives. Pour over the remaining Dressing. Toss well. Add basil, toss again.
- Serve - Tumble into big serving bowl. Dig in!
Notes
- Servings - Makes enough for 5 to 6 as a meal, or 12+ as part of a buffet table at a gathering.
- Pasta shape - Shells, twirls, orecchiette are ideal. See in post for thoughts. I encourage you to use a shape that has nooks and crannies for little bits of olives and feta to get caught in!
- Alternative add-ins: Feel free to use your favourites! Other fresh veg, antipasto-ey things. Here are specific "best sub" suggestions to keep the flavour profile similar to my recipe:
- Other vinegars - white or red wine vinegar, sherry vinegar, champagne vinegar.
- Smidge of honey - Takes edge off sharpness of vinegar so we can get away with using way less oil than the typical 1:3 vinegar to oil ratio. Good trick for cutting down on oil in dressings! :)
- Italian herb mix - Just the regular mix from any grocery store. Sub with another mix like Herbs de Provence, or dried oregano.
- Storage - Keeps well for 3 days! At its prime on the day of making and next day, still every good on day for 2 more days. If intentionally making ahead to take somewhere, take the basil separately and add it in just before serving. Best served at room temp rather than fridge cold, toss well just before serving.
- Nutrition per serving assuming 6 servings.
- Cucumber - celery
- Tomato - Grilled or baked red capsicum/red peppers and zucchini hunks
- Olives - capers, finely sliced red onion
Basil alternatives I use:
Equal first choice: 1/2 cup roughly chopped dill or 1/3 cup toasted pine nuts (half roughly chopped) Second choice: 1/3 cup finely chopped parsley leaves or 1/4 cup each parsley and mint leaves (finely chopped) Fall back: Add 1 teaspoon dried oregano into the Dressing.
- Equal first choice: 1/2 cup roughly chopped dill or 1/3 cup toasted pine nuts (half roughly chopped)
- Second choice: 1/3 cup finely chopped parsley leaves or 1/4 cup each parsley and mint leaves (finely chopped)
- Fall back: Add 1 teaspoon dried oregano into the Dressing.
Nutrition Information
Show Details
Calories
617cal
(31%)
Carbohydrates
72g
(24%)
Protein
17g
(34%)
Fat
29g
(45%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
3g
Monounsaturated Fat
16g
Cholesterol
30mg
(10%)
Sodium
915mg
(38%)
Potassium
555mg
(16%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
692IU
(14%)
Vitamin C
23mg
(26%)
Calcium
225mg
(23%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6- 12
Amount Per Serving
Calories 617 kcal
% Daily Value*
| Calories | 617cal | 31% |
| Carbohydrates | 72g | 24% |
| Protein | 17g | 34% |
| Fat | 29g | 45% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 16g | 80% |
| Cholesterol | 30mg | 10% |
| Sodium | 915mg | 38% |
| Potassium | 555mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 692IU | 14% |
| Vitamin C | 23mg | 26% |
| Calcium | 225mg | 23% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
93 reviews
Excellent
Other Recipes
You'll Also Love
