Easy Pasta Salad Recipe | Dijon Vinaigrette

Craving a fresh and vibrant pasta salad that’s effortless to make and bursting with flavor? This fusilli salad is a colorful celebration of crisp cucumber, sun-ripened tomatoes, briny olives, fragrant fresh herbs, creamy mozzarella, and sharp pecorino. Every bite is perfectly balanced with a bright, tangy Dijon vinaigrette

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Serves 3 full serving

Ingredients

Salad:
   •   200g fusilli pasta, cooked and cooled
   •   2/3 large cucumber sliced
   •   2 large tomatoes, sliced wedges
   •   ½ large red onion, thinly sliced
   •   9 to 10 olives, pitted and halved
   •   ½ large yellow capsicum (bell pepper) strips
   •   A handful of fresh baby spinach
   •   Fresh basil and thyme leaves
   •   1 fresh mozzarella ball, torn
   •   Some grated pecorino cheese

Dressing:
   •   6 tbsp extra virgin olive oil
   •   2 tbsp honey
   •   ½ tbsp balsamic vinegar
   •   2 tsp Dijon mustard
   •   1½ tbsp lemon juice
   •   Salt and black pepper, to taste

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It was a really warm spring day today, so I decided to make a very fresh fusili pasta salad with a lovely dijon mustard dressing. First, let’s put our water to boil. While the water is boiling, let’s make our dressing. Add six tbsp of extra virgin olive oil, 2 tbsps of honey or maple syrup, half a tablespoon of balsamic vinegar, 1 and 1/2 tbsps lemon juice, 2 tespoons dijon mustard, salt and black pepper to taste. Cover and shake them up really well. Open up. Give it a taste. If everything’s good, cover back and leave them in the fridge. When your water is boiling, add about a tablespoon of sea salt. Then go in with your favorite short pasta. I’m using filli today, about 200 g, just nice for about 3 to four servings because we are loading up with loads of vegetables. Here I have a large cucumber. So I’m only going to use about 2/3 of it. You can use all of it if you want to. Slice them right in the middle and into thin slices. Now I have about half a red onion which I’m slicing lengthwise very thinly. Separate them out and put them into a bowl. Two large tomatoes. Core them and slice them into very thin wedges and add them into your bowl as well. Here we have all our vegetables. Let’s see what else shall we add. I have olives. So I’m going to pit them. Cut them into half and add them in. Once your pasta is done, strain them, remove, add a little olive oil. Mix them in and leave them aside to cool. I had some leftover capsicum, yellow capsicum, half of a large capsicum. I’m just going to slice them and add them in as well. This is going to add a depth of color and flavor. Now, what else? I picked up some spinach, basil, and some thyme. Give it a quick wash. Add in your spinach. Tear in the basil and thyme leaves. Now I have one fresh mozzarella. I’m just going to tear them in. Use any cheeses you like. You can even use feta. Give it a quick mix to combine. Now I felt like having another cheese flavor. So I decided to go for some pecorino. I grated some pecorino in. It gives a slight salty taste. So, it’s just going to add a little more flavor. Now, mix them. Your pasta should be cooled by now. Add your pasta in. Another very quick mix to combine. Here you have a lovely, lovely pasta dish. Serve them into serving bowls. Drizzle with your dressing. Enjoy them and see you in the next