Fusilli Salad with Arugula, Parmesan and Olives

Ingredients:

• 1 pound fusilli pasta
• 4 cups arugula, washed and dried
• 1 cup freshly grated Parmesan cheese
• 1 cup pitted Kalamata olives
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1/4 cup chopped fresh parsley
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. Bring a large pot of salted water to a boil. Add the fusilli pasta and cook until tender but still firm to the bite, about 8 to 10 minutes. Drain and rinse under cold water to stop the cooking process.
2. In a large bowl, mix together the arugula, Parmesan cheese, and Kalamata olives. Add the cooked fusilli pasta and toss gently to combine.
3. In a small bowl, whisk together the olive oil, red wine vinegar, parsley, Dijon mustard, and garlic. Season with salt and pepper to taste.
4. Pour the dressing over the fusilli salad and toss to coat. Serve immediately or refrigerate until ready to serve.

Verdict:

This Fusilli Salad with Arugula, Parmesan and Olives is a delicious and easy-to-make dish that can be served as a light lunch or a refreshing side dish. The peppery arugula, salty olives and nutty Parmesan provide a perfect balance of flavors, while the tangy dressing brings it all together. The recipe is a great way to showcase one of the most unique shapes in the pasta world, and can be easily adapted to suit your personal taste preferences.

Serving Suggestions:

This salad pairs well with grilled chicken or fish, and can be enjoyed as a standalone meal or a side dish. It can also be served at room temperature, making it a perfect choice for picnics or outdoor gatherings. For an extra kick of flavor, try adding some cherry tomatoes, thinly sliced red onion or chopped fresh basil.