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This pasta salad with tomatoes, olives and walnuts is a refreshing treat to serve at your next picnic. For this recipe, fusilli pasta is combined with vegetables and dressed in olive oil and white balsamic.
The most important element of any pasta salad is to not overcook the pasta. Whatever pasta you chooose should be cooked until it's al dente, the Italian term for pasta that is cooked but still firm. To retain the firmness of pasta for the salad, make sure you run it under cool water after coooking, then dress in olive oil to prevent it from sticking.
Although this summer pasta salad recipe calls for olives, tomatoes and walnuts, you can prepare it with any vegetables you'd like. Ideally, you would use fresh seasonal ingredients. A great accompaniment would be a glass of sparkling wine.
