HERBY, GARLICKY PASTA SALAD
My default summer side dish
This is another favorite from Third Culture Cooking.
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Excerpt from Third Culture Cooking
One of the last vacations we took as a family of six (before my sisters got married) was to Greece, a trip I remember with the fondest nostalgia—partially for the free vacation, but mostly for the authentic Greek salad. I had never tasted something so simple and so delicious before. Culturally, I was accustomed to more elaborate dishes, so the idea that something had an ingredient list I could count on one hand and still be so delicious was foreign to me, an experience that exposed me to the world of quality ingredients and their importance in achieving a great final dish.
Borrowing from the ethos of a Greek salad, this pasta salad is similarly bright and simple and perfect for a sweltering summer day. Now, I wouldn’t usually tamper with a concept so pure in its original form (a task rarely executed with success), but if there ever was a right way to interfere with the otherwise perfect Greek salad, this pasta salad is the one.
Instead of the traditional dried oregano that usually sits atop a whole block of feta, I opted for flavorful za’atar, a Palestinian herb blend featuring bible hyssop (akin to dried oregano), along with sumac, sesame seeds, and sometimes salt. Infusing the olive oil with garlic, and then using that hot oil to toast the spices and take the raw edge off the tomatoes, allows the flavors to come through strong enough to stand up to a hearty pasta. As with all simple, fresh dishes, be sure to use good-quality ingredients—because there aren’t many, you really will be able to taste the difference.
P.S. If you put the pot of water to boil while you prepare everything else, this pasta salad will come together in the time it takes to cook the pasta.
6 SERVINGS / 35 MINUTES
INGREDIENTS
2 teaspoons Diamond Crystal kosher salt, plus more for boiling the pasta
2 cups (100 g) mixed herbs, ideally a combination of mint, dill, and parsley,* chopped
¼ cup (40 g) pitted kalamata or Castelvetrano olives, roughly chopped
2 cups (1 pint/290 g) cherry tomatoes, halved
⅔ cup (165 ml) extra virgin olive oil
8 garlic cloves, roughly chopped
2 tablespoons za’atar*
1 teaspoon red pepper flakes
1 pound (455 g) dry fusilli or rotini pasta*
3 tablespoons red wine vinegar
1 teaspoon honey,* plus more as needed
1 (7-ounce/200 g) block feta cheese, crumbled
*Instead of . . .
Herbs, use arugula
Za’atar, use 2 teaspoons dried oregano plus ½ teaspoon sesame seeds and ½ teaspoon sumac
Fusilli, use any other short pasta good for pasta salad
Honey, use maple syrup
METHOD
Set a large pot of salted water over high heat and bring to a boil.
Meanwhile, combine the herbs, olives, and tomatoes in a large heatproof bowl.
Combine the olive oil and garlic in a small pot or skillet. Set over medium heat and cook, swirling occasionally, until the garlic is golden around the edges. Add the za’atar and red pepper flakes and cook, swirling the pot, until fragrant, about 30 seconds. Remove from the heat and pour the hot oil over the herbs, olives, and tomatoes. Let stand undisturbed for 5 minutes to allow the oil to soften the tomatoes.
Meanwhile, cook the pasta according to the package directions to al dente, anywhere from 6 to 10 minutes for fusilli and 8 to 10 minutes for rotini, and drain.
Return to the tomatoes. Add the vinegar, honey, and salt and stir to combine. Use the back of the spoon to encourage some of the tomatoes to burst. Taste the dressing and adjust it to your preference. Depending on the quality of your tomatoes and the season, you may need to add another teaspoon of honey to balance the flavors.
Transfer the pasta to the dressing, toss to combine, and finish with the cheese.
Serve warm, cold, or at room temperature. Store leftovers in an airtight container for up to 2 days.
My husband made this last night. He accidentally put 1tbsp red pepper flakes instead of 1tsp but it was still so delicious!! Thank you :)
i love this bowl & spoon combo!! can you share where they are from?
i’ve also made and loved this recipe - amazing for summer picnics!