SERVES 8 to 10
TOTAL TIME: 45 minutes
Nearly any small, curly-shaped pasta will work here; however, we really like how the corkscrew shape of rotini pasta traps the dressing. If you do not like your pasta salad spicy, use the lower range of red pepper flakes. Cooking the pasta until it is completely tender and leaving it slightly wet after rinsing are important for the texture of the finished salad.
|
|
Salt and pepper |
|
1 |
pound rotini |
|
1 |
(14.5-ounce) can diced tomatoes |
|
¼ |
cup fresh basil leaves |
|
1 |
tablespoon red wine vinegar |
|
2 |
garlic cloves, minced |
|
¼–½ |
teaspoon red pepper flakes |
|
1 |
cucumber, peeled, halved lengthwise, seeded, and sliced thin |
|
1 |
red bell pepper, stemmed, seeded, and chopped |
|
1 |
yellow bell pepper, stemmed, seeded, and chopped |
|
12 |
ounces cherry tomatoes, halved |
|
¼ |
cup extra-virgin olive oil |
|
2 |
ounces feta cheese, crumbled (½ cup) |
|
½ |
cup pitted black olives, quartered |
|
¼ |
cup minced fresh parsley |
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3 |
scallions, thinly sliced |
1. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta and cook, stirring often, until tender. Drain pasta, rinse with cold water, and drain again, leaving pasta slightly wet.
2. Meanwhile, puree diced tomatoes, basil, vinegar, garlic, red pepper flakes, and ½ teaspoon salt in blender until smooth.
3. Toss pasta, sauce, cucumber, bell peppers, cherry tomatoes, and oil together in large bowl to combine. Cover and let sit for 10 minutes. (Salad can be refrigerated in airtight container for up to 1 day; before continuing, add warm water and additional oil as needed to refresh.)
4. Before serving, stir in feta, olives, parsley, and scallions and season with salt and pepper to taste.