Einkorn Pasta Salad Recipe
Taking inspiration from classic Mediterranean flavors, this Einkorn Pasta Salad recipe features bright pops of cherry tomatoes, robust sun-dried tomatoes, provolone, chickpeas, arugula and fresh basil all enveloped in a simple pesto vinaigrette.
Servings: 8 servings
Ingredients
For the pesto vinaigrette
- ¼ cup basil pesto
- 2 tablespoons white wine vinegar
For the pasta
- 1 tablespoon fine sea salt
- 2 cups whole-grain einkorn fusilli
To finish the salad
- 2 cups cherry tomatoes (halved)
- 1 cup cooked chickpeas
- 1 cup marinated artichoke hearts (quartered)
- 1 cup cubed provolone cheese
- 1 small red onion (sliced thin)
- ¼ cup sun-dried tomatoes (packed in oil)
- ¼ cup chopped Kalamata olives
- 2 cups arugula
- ¼ cup thinly sliced basil
Instructions
Making the vinaigrette.
- Whisk the prepared pesto with white wine vinegar until it forms a uniform dressing. Set aside while the pasta cooks.
To make the pasta
- Bring a pot of water to a boil, stir in the salt and then dump in the fusilli. Cover the pot and immediately turn off the heat.
- Let the fusilli soak in the hot water until tender, about 14 minutes. Drain and rinse well with cold running water and allow to drain again.
- Dump the pasta into a large mixing bowl, and then stir in the reserved pesto vinaigrette. Allow it to soak in for about 5 to 10 minutes, then assemble the remaining ingredients.
Finishing the salad
- Dump the cherry tomatoes, chickpeas, artichoke hearts, provolone, red onion, and Kalamata olives. Toss until all the ingredients are well-dispersed, and then scatter the arugula and basil over the pasta salad, toss gently to mix.
- Serve immediately, or store in a tightly sealed container in the fridge for up to 3 days.
