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 fusilli pasta traps the sun-dried tomato dressing. 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 |
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1 |
pound fusilli |
|
1 |
cup oil-packed sun-dried tomatoes, rinsed, patted dry, and minced |
|
6 |
tablespoons extra-virgin olive oil |
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¼ |
cup red wine vinegar |
|
2 |
tablespoons chopped fresh basil or parsley |
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1 |
garlic clove, minced |
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8 |
ounces thickly sliced salami or pepperoni, cut into matchsticks |
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8 |
ounces thickly sliced provolone, cut into matchsticks |
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1½ |
ounces (1½ cups) baby spinach |
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½ |
cup pitted kalamata olives, 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, whisk sun-dried tomatoes, oil, vinegar, basil, garlic, ½ teaspoon salt, and ½ teaspoon pepper together in large bowl.
3. Add pasta and salami to vinaigrette and toss 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 provolone, spinach, and olives and season with salt and pepper to taste.