Fusilli salad with salami and sun-dried tomatoes
10 servings
75 minutes
This Mediterranean fusilli salad with salami and sun-dried tomatoes is a true embodiment of sunny Italy. Its rich flavor arises from the contrast of spicy salami, sweet tomatoes, aromatic provolone cheese, and tangy capers with olives. Each ingredient adds its touch, creating a harmonious palette of flavors. The fusilli perfectly absorb the dressing, making the salad juicy and rich. This salad is great as a standalone dish for a summer dinner or as part of a festive table. Its history roots in the traditions of Mediterranean cuisine, where simple yet quality ingredients are respected and skillfully combined into a single flavor composition. The finished salad is best served slightly chilled to fully unveil all aromas.
1
Drain the oil from the tomatoes, dry them, and then chop them finely. Mince a clove of garlic and place it in a large salad bowl, add olive oil, chopped tomatoes, vinegar, lemon juice, half a teaspoon of salt, and pepper, and mix everything.
- Sun-dried tomatoes in oil: 220 g
- Garlic: 1 clove
- Extra virgin olive oil: 6 tablespoons
- Red wine vinegar: 2 tablespoons
- Lemon juice: 1 tablespoon
- Salt: 3.5 teaspoons
- Ground black pepper: pinch
2
Boil 4 liters of water in a pot, add 3 teaspoons of salt and fusilli, cook for about 14 minutes until the pasta is soft. Then drain the water, pour the fusilli into a bowl with the sauce, and mix well. Let it cool for 30 minutes.
- Fusilli pasta: 450 g
- Salt: 3.5 teaspoons
3
At this time, cut the salami and provolone into strips about 0.5 cm wide. Finely chop the parsley, capers, and olives, removing the pits first. Add these ingredients to the fusilli just before serving and mix everything again.
- Salami: 220 g
- Provolone cheese: 220 g
- Parsley: 6 g
- Pickled capers: 2 tablespoons
- Kalamata olives: 100 g