pasta salad...

Posted on | 01 June 2010 | 5 Comments

improvised this dish from giada's new italian favorites for dinner last night, using fusilli instead of farro ($15 for a 16 ounce bag, yikes!). the vinaigrette makes it especially delicious...

LEFT PHOTO BY DESTINED TO DESIGN, RIGHT FROM FLICKR

INGREDIENTS
10 ounces fusilli (about 1 1/2 cups)
1 1/2 teaspoons kosher salt, plus 1/2 teaspoon
8 ounces green beans, cut into 1 to 2-inch pieces (about 2 cups)
1/2 cup pitted black olives
1 medium red pepper, cut into thin strips (about 4 ounces or 1 cup)
3 ounces Parmesan, crumbled (about 3/4 cup)
1 small bunch chives, snipped (about 1/4 cup)
1/4 cup sherry vinegar
1/4 cup extra-virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon freshly ground black pepper


DIRECTIONS
In a medium saucepan, boil 6 cups of water and cook fusilli per directions on box. Drain well. Transfer to a large bowl and let cool.

Meanwhile, bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for 2 minutes. Transfer the cooked green beans to a bowl of ice water and let cool for 2 minutes. Drain the green beans.

Once the fusilli has cooled add the green beans, olives, red pepper, Parmesan, and chives. Stir to combine. In a small bowl mix together the sherry vinegar, olive oil, mustard, pepper, and the remaining 1/2 teaspoon salt. Stir to combine. Pour the sherry vinaigrette over the fusilli salad. Toss to combine and serve.

Comments

5 Responses to “pasta salad...”

  1. Daniella
    6/1/10, 12:48 PM

    Mmmm this sounds (and looks) good!

  2. Caitlin @ Sacramento Street
    6/1/10, 1:07 PM

    This sounds delicious! I was looking for a dinner idea :)

  3. CECELIA
    6/1/10, 1:23 PM

    that looks/sounds incredible. i looove giada.

  4. Tanya (a Taste of T)
    6/1/10, 3:02 PM

    This looks like a summer must. Sounds yummy.

  5. {lovely little things}
    6/3/10, 7:21 PM

    Delicious! Love Giada's recipes!