Let’s turn up the heat with this spicy pasta salad recipe that’s perfect for summer picnics or as a bold side dish. Packed with flavors and a kick that’ll wake up your taste buds, this dish is a crowd-pleaser that’s as easy to make as it is delicious.
Why This Recipe Works
- The combination of al dente pasta and crisp vegetables provides a satisfying texture contrast.
- A homemade spicy dressing infuses every bite with heat and tanginess, customizable to your preferred spice level.
- It’s a versatile recipe that can be served immediately or chilled, making it perfect for meal prep or last-minute gatherings.
Ingredients
- 8 oz pasta (penne or fusilli works great)
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely diced
- 1/2 cup cucumber, diced
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp honey
- 1/2 tsp crushed red pepper flakes
- Salt and pepper to taste
Equipment Needed
- Large pot
- Colander
- Mixing bowls
- Whisk
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process. Tip: Salt the water like the sea to ensure the pasta is flavorful from the inside out.
Step 2: Prepare the Vegetables
While the pasta cooks, halve the cherry tomatoes, dice the red onion and cucumber. Combine these in a large mixing bowl. The freshness of the vegetables will add a nice crunch to the salad.
Step 3: Make the Dressing
In a small bowl, whisk together olive oil, red wine vinegar, honey, crushed red pepper flakes, salt, and pepper. Adjust the spice level by adding more or less red pepper flakes. Tip: Let the dressing sit for a few minutes to allow the flavors to meld.
Step 4: Combine Everything
Add the cooled pasta to the bowl with the vegetables. Pour the dressing over and toss everything together until well coated. The salad should be evenly dressed with a glossy sheen.
Step 5: Serve or Chill
You can serve the salad immediately for a warm dish or chill it in the refrigerator for at least an hour for a cooler, more refreshing option. Tip: The flavors develop more as it sits, making it even tastier the next day.
Tips and Tricks
For an extra layer of flavor, consider adding grilled chicken or shrimp to make it a hearty main dish. If you’re not a fan of too much heat, start with a quarter teaspoon of red pepper flakes and adjust upwards. Toasting the red pepper flakes in a dry pan for a minute before adding them to the dressing can deepen their flavor without adding more heat.
Recipe Variations
- Swap the pasta for whole wheat or gluten-free options to cater to dietary needs.
- Add avocado for a creamy texture and healthy fats.
- Incorporate different vegetables like bell peppers or olives for added color and flavor.
- Use a different vinegar, such as balsamic or apple cider, for a unique twist on the dressing.
- For a protein-packed version, add chickpeas or black beans.
Frequently Asked Questions
Can I make this salad ahead of time?
Absolutely! This salad actually tastes better after the flavors have had time to meld. Just keep it refrigerated and give it a good stir before serving. The vegetables will stay crisp, and the pasta will absorb the dressing beautifully.
How can I make it less spicy?
Start with less red pepper flakes and taste as you go. You can always add more heat, but it’s hard to take it away. Adding a bit more honey or olive oil can also help balance the spiciness.
What’s the best way to store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. The pasta may absorb more of the dressing over time, so you might want to add a little extra olive oil and vinegar when serving leftovers to refresh it.
Summary
This spicy pasta salad is a vibrant, flavorful dish that’s perfect for any occasion. Easy to make and customizable, it’s sure to become a favorite in your recipe collection.
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