Description
Bobby Flay’s signature pasta salad brings Mediterranean zest to classic Italian ingredients. Layers of grilled vegetables, herbs, and tangy vinaigrette create a refreshing summer dish you’ll crave at every outdoor gathering.
Ingredients
Scale
Main Ingredients:
- 3 cups (710 milliliters) uncooked fusilli pasta
- 1 ½ cups (355 milliliters) cooked chickpeas, drained and rinsed
- 2 heaping cups (475 milliliters) halved cherry tomatoes
- 2 cups (475 milliliters) arugula
- 1 cup (240 milliliters) Persian cucumbers, sliced into thin half-moons
Cheese and Herbs:
- 1 cup (240 milliliters) crumbled feta cheese
- 1 cup (240 milliliters) basil leaves, torn
- ½ cup (120 milliliters) minced parsley
- ½ cup (120 milliliters) chopped mint
- ¼ cup (60 milliliters) toasted pine nuts
Dressing and Seasonings:
- ¼ cup (60 milliliters) extra-virgin olive oil, more for drizzling
- 3 tablespoons (45 milliliters) lemon juice
- 3 garlic cloves, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon herbes de Provence, or dried Italian seasoning
- ¼ teaspoon red pepper flakes
- ¾ teaspoon sea salt
Instructions
- Bring a generously sized pot of water seasoned with salt to a rolling boil. Submerge the pasta and cook until it reaches a slightly firm texture, following package instructions for optimal doneness.
- Craft the vibrant dressing by vigorously whisking together crushed garlic, extra virgin olive oil, freshly squeezed lemon juice, tangy Dijon mustard, a pinch of salt, aromatic herbes de Provence, and a sprinkle of red pepper flakes in a compact mixing bowl. Note that the dressing’s robust flavors will mellow when coating the salad ingredients.
- Carefully drain the pasta using a colander, then gently toss with a light drizzle of olive oil to prevent clumping. Allow the pasta to cool to ambient temperature, spreading it evenly to expedite the cooling process.
- Transfer the cooled pasta to a spacious serving bowl. Incorporate toasted pine nuts, freshly chopped mint leaves, crumbled feta cheese, peppery arugula, crisp cucumber chunks, ripe cherry tomatoes, and protein-rich chickpeas. Delicately fold the ingredients to ensure even distribution.
- Pour the prepared dressing over the pasta mixture, thoroughly combining to ensure each ingredient is beautifully coated. Serve immediately, offering optional garnishes of additional lemon juice, salt, freshly ground black pepper, and a final drizzle of olive oil to suit individual taste preferences.
Notes
- Pasta’s texture matters most when creating a killer cold dish that stays perfectly firm.
- Cooling completely prevents wilting and keeps every ingredient crisp and vibrant.
- Garnishing with reserved herbs and pine nuts adds last-minute restaurant-quality flair.
- Final seasoning tweaks transform a good salad into an unforgettable culinary experience.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 455 kcal
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 8 g
- Protein: 15 g
- Cholesterol: 12 mg