The Best Pasta Salad

Yield: 8 servings

Prep: 30

Cook: 15

Total: 45

The only recipe you need here! So fresh, so zesty, and sure to be a hit with EVERYONE at dinner, potlucks and picnics!

5 stars (8 ratings)

Ingredients

8 ounces fusilli pasta
⅓ cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 clove garlic, finely grated
1 teaspoon sugar
Kosher salt and freshly ground black pepper, to taste
1 cup halved grape tomatoes
1 cup diced Persian cucumber
1 cup diced orange bell pepper
½ cup diced hard salami
½ cup crumbled feta cheese
½ cup sliced red onion
⅓ cup torn kalamata olives
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley leaves
2 cups arugula

Instructions

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
In a large bowl, whisk together olive oil, red wine vinegar, Dijon, garlic and sugar; season with salt and pepper, to taste.
Stir in warm pasta; let cool 20 minutes, stirring occasionally.
Stir in tomatoes, cucumber, bell pepper, salami, feta, red onion, olives, dill and parsley; season with salt and pepper, to taste.
Cover and chill, if desired.
Stir in arugula. Serve immediately.

This The Best Pasta Salad recipe is brought to you by DAMN DELICIOUS

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