Elegant Conchiglie Pasta Salad: Perfect for Parties!
Elevate Your Home Party with this Conchiglie Pasta Salad and Zesty Oriental Dressing Recipe
I recently picked up some conchiglie pasta from a large supermarket – it’s so affordable and a great staple to have on hand! Last time, I made a tomato conchiglie pasta, but today, I’m excited to share a vibrant conchiglie pasta salad. There are a few key ingredients I always include in my pasta salads, and I’ve used them again today. Even with just these basics, the salad is incredibly delicious. Let’s dive into how to make this wonderful conchiglie pasta salad right now!
Pasta Salad Ingredients- 180g Conchiglie pasta
- 5 cherry tomatoes
- 1/2 yellow bell pepper
- 1/2 cucumber
- 5 black olives
- 1 Tbsp salt (for boiling pasta)
- 1 Tbsp olive oil (for mixing pasta)
- A little Reggiano block cheese
Oriental Dressing- 3 Tbsp olive oil
- 2 Tbsp soy sauce
- 2 Tbsp vinegar
- 1 Tbsp toasted sesame seeds
- 1/3 Tbsp dried parsley
- 2 Tbsp minced onion
- 2 Tbsp oligodang (corn syrup)
- 3 Tbsp olive oil
- 2 Tbsp soy sauce
- 2 Tbsp vinegar
- 1 Tbsp toasted sesame seeds
- 1/3 Tbsp dried parsley
- 2 Tbsp minced onion
- 2 Tbsp oligodang (corn syrup)
Cooking Instructions
Step 1
First, bring 1.5 liters of water to a boil in a pot for cooking the conchiglie pasta.
Step 2
Wash the cherry tomatoes thoroughly and cut them in half. Set aside.
Step 3
Similarly, wash the black olives and cut them in half. Set aside.
Step 4
Cut the yellow bell pepper into approximately 1×1 cm cubes. This adds a lovely pop of color and sweetness to the salad.
Step 5
Using a spoon, scoop out the seeds from the cucumber. Then, slice it into rounds about 1 cm thick. Removing the seeds helps keep the cucumber crisp and prevents the salad from becoming watery.
Step 6
Once the water is boiling vigorously, add 1 tablespoon of salt and stir until dissolved. Add the conchiglie pasta and cook for about 10 minutes. For a salad, it’s best to cook it slightly past ‘al dente’ so it’s tender but still has a slight bite.
Step 7
Drain the cooked pasta in a colander and transfer it to a mixing bowl. Drizzle 1 tablespoon of olive oil over the pasta and toss gently to prevent the pieces from sticking together.
Step 8
In a separate bowl, combine 3 tablespoons of olive oil, 2 tablespoons of soy sauce, 2 tablespoons of vinegar, 1 tablespoon of toasted sesame seeds, 1/3 tablespoon of dried parsley, 2 tablespoons of minced onion, and 2 tablespoons of oligodang. Whisk everything together until well combined to create a flavorful oriental dressing.
Step 9
Add the drained conchiglie pasta, halved cherry tomatoes, black olives, diced yellow bell pepper, and sliced cucumber to the bowl with the dressing. Gently toss everything together until all the ingredients are evenly coated with the delicious oriental dressing.
Step 10
Finally, transfer the beautifully tossed conchiglie pasta salad to your serving dish. For an extra touch of richness and flavor, grate some Reggiano block cheese over the top. Your elegant and satisfying conchiglie pasta salad is now ready to impress!
