Refreshing Fusilli Cold Pasta Salad
Vibrant Fusilli Cold Pasta Salad for Two
Summer is just around the corner, and if you’re craving something light and delicious instead of a heavy meal, this cold pasta is the perfect solution! I’ve been experimenting with various ingredients for refreshing cold pasta dishes lately, and this recipe is a delightful outcome. It’s perfect for those days when you want a satisfying meal without the heat.
Main Ingredients
- Fusilli pasta, about 1/2 rice bowl portion
- Chicken tender cutlets (for katsu), 6 pieces
- 1 fresh tomato
- 2 eggs
- Salad greens
- Store-bought Oriental dressing
- Olive oil
Cooking Instructions
Step 1
Start by preparing the fusilli pasta, which will be the base for our cold pasta salad. Measure about half a rice bowl’s worth; this is a good portion for two servings.
Step 2
Bring a large pot of water to a rolling boil. Add about half a tablespoon of salt and cook the fusilli pasta for approximately 9 minutes. Since this is a pasta salad, lightly salting the pasta water will infuse a subtle flavor into the noodles as they cook, enhancing the overall taste.
Step 3
Once the pasta is cooked, drain it thoroughly in a colander. To prevent the pasta from sticking together and to ensure a delightful texture, generously coat the warm pasta with olive oil. This step is key for a perfect pasta salad.
Step 4
Prepare the chicken tender cutlets. In a bowl, gently mix the chicken tenders with beaten egg, a pinch of salt, pepper, curry powder, and breadcrumbs to lightly marinate. Then, thoroughly coat each piece with more breadcrumbs, pressing gently to ensure they adhere well. Cook them in an air fryer until golden brown and cooked through. For extra crispiness and a rich flavor, lightly spray or brush the cutlets with cooking oil before and during air frying.
Step 5
Wash the fresh tomato thoroughly under running water and then slice it into bite-sized pieces. The tomato’s fresh, slightly tart flavor will add a wonderful brightness to the pasta salad.
Step 6
Take the eggs out of the refrigerator and rinse them under hot water to remove any chill. Place the eggs in an electric pressure cooker without adding water, and select the ‘cook’ function. This method yields perfectly boiled eggs. Once cooked, peel them and cut them into serving-sized pieces.
Step 7
Finally, wash and thoroughly dry the salad greens. Combine the prepared fusilli pasta, chicken cutlets, tomato slices, boiled eggs, and salad greens in a large bowl. Drizzle the store-bought Oriental dressing over the ingredients (about 2-3 tablespoons, or to your preference). Gently toss everything together with your hands until well combined and evenly coated with the dressing. Your delicious Fusilli Cold Pasta Salad is now ready to be enjoyed chilled!
