🍝🦑 Dive into the flavors of the Mediterranean with this delightful Fusilli Pasta Salad with Vegetables and Squid! 🌊🥗 This vibrant dish combines perfectly cooked spiral pasta with tender squid rings and crisp, colorful vegetables for a refreshing meal that’s perfect for warm days. 🌞 The zesty lemon and herb dressing brings all the ingredients together in a harmony of tastes that will transport you straight to the Italian coast. 🇮🇹✨ Whether you’re hosting a summer gathering or looking for a light yet satisfying dinner, this pasta salad is sure to impress with its beautiful presentation and incredible flavors! 🎉👨🍳
FUSILLI PASTA SALAD WITH VEGETABLES AND SQUID
Description
This refreshing fusilli pasta salad combines tender squid rings with colorful vegetables in a tangy lemon-herb dressing. Perfect for summer gatherings or as a light main course, this Mediterranean-inspired dish offers a delightful mix of textures and flavors that will transport your taste buds to the Italian coast.
Ingredients List
Instructions
Preparing the Pasta and Vegetables
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(step 1) : Cook the Pasta
Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to package directions until al dente. Drain, rinse under cold water to stop the cooking process, and set aside to cool completely.
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(step 2) : Prepare the Vegetables
While the pasta is cooking, dice the red and yellow bell peppers, red onion, and cucumber. Halve the cherry tomatoes and black olives. Place all prepared vegetables in a large mixing bowl.
Cooking the Squid
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(step 3) : Prepare and Cook the Squid
Pat the squid rings dry with paper towels. Season with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the squid rings and cook quickly for 2-3 minutes until they turn opaque and curl slightly. Be careful not to overcook as squid can become rubbery. Remove from heat and let cool.
Making the Dressing
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(step 4) : Prepare the Lemon-Herb Dressing
In a small bowl, whisk together the remaining olive oil, lemon juice, lemon zest, minced garlic, dried oregano, fresh basil, salt, and pepper. If using, add the red pepper flakes for a spicy kick.
Assembling the Salad
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(step 5) : Combine All Ingredients
In a large serving bowl, combine the cooled pasta, cooked squid, and all the prepared vegetables. Add the capers and pour the dressing over everything. Gently toss until all ingredients are well coated with the dressing.
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(step 6) : Chill and Serve
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. Before serving, give it a gentle toss, adjust seasoning if needed, and garnish with fresh chopped parsley. Serve chilled or at room temperature.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 2.5g13%
- Vitamin A 0.34 mg
- Vitamin C 85 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
🌟 For the best texture, be careful not to overcook the squid - it should be cooked quickly over high heat! 🦑
🌟 You can prepare this salad a few hours ahead, but add the dressing just before serving to keep the vegetables crisp. 🥒
🌟 Feel free to substitute or add other vegetables like zucchini, artichoke hearts, or roasted red peppers. 🍅
🌟 For a non-seafood version, you can replace the squid with grilled chicken or chickpeas for a vegetarian option. 🐔
🌟 The salad tastes even better the next day as the flavors continue to develop! 🕒