Nagi's Big, Easy Pasta Salad
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Cooling
40 mins
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Total Time
1 hr 5 mins
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Servings
6 - 12
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Calories
617 kcal
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Course
Side Dish, Main Course, Salad
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Cuisine
American
Nagi's Big, Easy Pasta Salad
Description
Nagi's Big, Easy Pasta Salad centers on soft-cooked farfalle pasta thoroughly coated with a dressing of extra virgin olive oil, apple cider vinegar, garlic, Dijon mustard, honey, and Italian herbs. After cooking the pasta beyond al dente, it soaks up about two-thirds of the dressing as it cools, allowing flavors to meld and soften the pasta’s texture further.
The salad includes large additions of freshly sliced cucumber, halved tomatoes, crumbled Greek feta cut into pieces, roughly chopped kalamata olives, and torn basil leaves, giving it a refreshing, tangy, salty, and herbal profile. The remaining dressing is tossed in before serving to enhance brightness, and the basil is added last to retain freshness.
Best served at room temperature, the pasta salad is flexible with shapes like shells, twirls, or orecchiette also suitable. It holds well refrigerated for up to three days, although basil should be added fresh before serving if made ahead. Variations include substituting vegetables and antipasto items, or adjusting vinegar and honey to balance acidity and sweetness.
Portions make enough for around 5-6 meals or a large buffet serving. The detailed notes provide ideas to tailor the salad to taste and ingredient availability.
Ingredients
- 500g/ 1 lb farfalle pasta or other short/medium pasta (Note 1, bow tie pasta
Add-ins (7 cups "anything" - Note 2)
- 2 cucumber halved lengthways and finely sliced (~17cm/7" long, sliced 2mm / 1/16", I use a mandolin
- 3 cups (500g) tomatoes halved (or chop 4 regular tomatoes, cherry or grape
- 1/3 cup kalamata olives 3/4 cup whole pitted or 1/2 cup sliced, then chop, roughly chopped
- 200g/ 7oz feta cheese cut into 6mm / 1/4" batons (they will crumble a bit, this is good, Greek
- 1 packed cup basil torn by hand (Note 2 for alternatives, leaves
Dressing
- 1/2 cup extra virgin olive oil
- 1/3 cup apple cider vinegar (Note 3)
- 2 garlic minced using garlic press or very finely minced using a knife, cloves
- 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 kosher salt or cooking 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
- This recipe makes 5-6 servings as a meal or 12+ as part of a buffet.
- Use pasta shapes like shells, twirls, or orecchiette that hold dressing well in their crevices.
- Alternatives for the dressing’s vinegar include white, red wine, sherry, or champagne vinegar.
- A small amount of honey reduces vinegar sharpness, allowing for less oil in the dressing.
- Basil can be substituted with dill, parsley, mint, or toasted pine nuts to maintain herbal notes.
- Best enjoyed at room temperature; add basil just before serving if made ahead and refrigerated.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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