Picture this: It's a warm summer evening, the sun is setting, casting a golden glow over everything. Laughter fills the air as friends gather 'round a table laden with delicious food. That's the feeling I wanted to capture with this Sicilian Sunset Pasta Salad. It's more than just a recipe; it's an experience. I remember the first time I tried a similar salad at a small trattoria in Sicily, the burst of flavors was unforgettable. I knew I had to recreate it at home.
This salad is a celebration of Mediterranean flavors – the sweetness of sun-dried tomatoes, the saltiness of black olives, the sharpness of red onion, and the creamy richness of provolone cheese, all brought together with a simple yet flavorful dressing. The addition of salami gives it a savory kick that complements the other ingredients perfectly. And the best part? It's incredibly easy to make! Really I mean it!
Required Equipments
- Large bowl
- Whisk
- Large pot
- Colander
- Serving platter
Sicilian Sunset Pasta Salad: Frequently Asked Questions
Sicilian Sunset Pasta Salad
Transport yourself to a Sicilian sunset with this vibrant pasta salad. Bursting with sun-dried tomatoes, olives, provolone, and salami, tossed in a zesty dressing. This pasta salad is easy to make and perfect for summer gatherings!
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, cook the pasta: Fill a large pot with salted water and bring it to a boil. Add the pasta and cook according to package directions until al dente. I always set a timer a minute before the recommended time just to check, because overcooked pasta? No, thank you!
- Drain and cool the pasta: Once the pasta is cooked, drain it immediately and rinse with cold water to stop the cooking process. This also helps to prevent the pasta from sticking together. Set aside to cool completely while you prep the rest of the ingredients.
- Prepare the dressing: In a large bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper. Taste and adjust seasonings as needed. Sometimes I add a pinch of red pepper flakes for a little kick!
- Chop the veggies and cheese: While the pasta is cooling, chop the sun-dried tomatoes, black olives, red onion, and fresh basil. Cut the provolone cheese into small cubes. If you're using cherry tomatoes, halve or quarter them.
- Combine all ingredients: In the same large bowl with the dressing, add the cooked and cooled pasta, sun-dried tomatoes, black olives, red onion, fresh basil, provolone cheese, and salami. Gently toss everything together until well combined. Be careful not to over-mix, or the pasta might break.
- Chill before serving: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together. This is when the magic really happens! I usually chill it for a couple of hours if I have the time.
- Serve and enjoy: Before serving, give the pasta salad another gentle toss. Garnish with extra fresh basil and a sprinkle of grated Parmesan cheese, if desired. Serve cold and watch your friends and family devour it!
📝 Notes
- For a vegetarian option, omit the salami and add chickpeas or grilled vegetables.
- Feel free to add other vegetables like bell peppers, cucumbers, or artichoke hearts.
🍎 Nutrition
Calories: 450 kcal
Protein: 15g
Fat: 25g
Carbohydrates: 45g
Fiber: 3g
Calcium: 150mg
