Ensalada de pasta para grupos grandes

Ingredientes

• 3 lb Rotini Pasta
• 2 lb Cherry Tomatoes
• 3 whole English Cucumber
• 3 whole Red Bell Pepper
• 2 whole Red Onion
• 2 cans Black Olives
• 1.5 lb Feta Cheese
• 1 jar Pepperoncini
• 1.5 cups Extra-Virgin Olive Oil
• 0.75 cup Red Wine Vinegar
• 0.5 cup Dijon Mustard
• 2 tbsp Dried Oregano
• 2 tbsp Garlic Powder
• 1 tbsp Salt
• 1 tbsp Black Pepper

Preparación

1. 1

   Cook and Cool the Rotini Pasta: Bring a large stockpot of salted water to a rolling boil. Add the 3 lb Rotini Pasta and cook according to package directions until al dente. Stir occasionally to prevent sticking. Drain immediately and rinse under cold water to stop the cooking process. Spread the pasta on a large baking sheet in an even layer. Drizzle lightly with some of the 1.5 cups Extra-Virgin Olive Oil to prevent clumping. Let it cool completely at room temperature, stirring occasionally. This step is crucial—warm pasta will melt the feta and make the salad greasy.

2. 2

   Prepare the Fresh Vegetables: While the pasta cools, halve the 2 lb Cherry Tomatoes—their juices will add freshness to the dish. Dice the 3 whole English Cucumber after removing the seeds to prevent a watery salad. Dice the 3 whole Red Bell Pepper into uniform pieces for consistent texture. Thinly slice the 2 whole Red Onion and soak in cold water for 10 minutes to mellow their sharpness. Drain and slice the 2 cans Black Olives, and slice the 1 jar Pepperoncini for a tangy kick. Pat all vegetables dry before combining to maintain the salad's integrity.

3. 3

   Whisk Together the Dressing: In a large bowl, combine the remaining 1.5 cups Extra-Virgin Olive Oil, 0.75 cup Red Wine Vinegar, 0.5 cup Dijon Mustard, 2 tbsp Dried Oregano, 2 tbsp Garlic Powder, 1 tbsp Salt, and 1 tbsp Black Pepper. Whisk vigorously until the dressing is fully emulsified and smooth. The acidity from the vinegar balances the richness of the olive oil, while the Dijon mustard acts as an emulsifier. Taste and adjust seasoning if needed, but remember the feta will add additional saltiness. This dressing should coat the back of a spoon when ready.

4. 4

   Combine All Ingredients: In an extra-large serving bowl, combine the cooled rotini pasta with all the prepared vegetables. Pour the dressing over and toss gently but thoroughly to ensure every piece is coated. The rotini's spiral shape is ideal for trapping the dressing and vegetables. Add the 1.5 lb Feta Cheese last—crumbled in large chunks so it stays intact rather than dissolving into the salad. Fold it in gently. The feta's saltiness will enhance all the other flavors, so there's no need for additional seasoning at this stage.

5. 5

   Chill and Serve: Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld. This resting time lets the pasta absorb the dressing and the vegetables release their natural juices. Stir once halfway through chilling to redistribute the dressing. Before serving, give the salad a final toss and adjust the seasoning if necessary. The pasta should be tender but still have a slight bite, the vegetables crisp, and the dressing evenly distributed. Serve chilled for a refreshing party dish that holds up well at room temperature.