…and sun dried tomato vinaigrette. Long recipe title, isn’t it? I’m clearly working from the “salad” section of my 30-minute cookbook this week, however I feel that this is more of a pasta dish than a salad because the majority of the bulk is pasta and not lettuce. Salad = lettuce, right?
I couldn’t find fusilli (as the original recipe called for) so I subbed it with rotini. I would suggest following the original recipe if you can, but if not you could always use rotini or any other pasta.
Fusilli Salad (serves 4-6)
6 Tbs olive oil
1 8 oz jar of oil packed sun-dried tomatoes, drained and minced
1/4 cup red wine vinegar
2 tablespoons fresh basil, minced
salt and pepper
1 lb fusilli pasta
8 oz thick-cut salami, cut into strips
2 cups fresh spinach
8 oz thick-cut provolone, cut into strips
1/2 cup kalamata olives, sliced
Start by bringing a large pot of water to a boil. Meanwhile, assemble the dressing by whisking together oil, sun-dried tomatoes, vinegar, basil and salt and pepper (to taste) in a small bowl. Set aside.
Cook pasta until tender and drain well. In a large bowl combine pasta, dressing and salami. Mix together so pasta is evenly coated and place in the refrigerator for 15 minutes.
Add spinach, provolone and olives to the cooled mixture. Carefully mix with a wooden spoon so all ingredients are evenly distributed. Assemble on plates and serve immediately.
Recipe from The Best 30-minute Recipe (Cook’s Illustrated)