Bobby Flay Pasta Salad

Bobby Flay’s pasta salad is quick and easy to make and it only takes 30 minutes from start to finish, it will be the talk of the picnic when stuffed with vegetables and tossed in a tart vinaigrette.

Try More Bobby Flay Recipes:

• Bobby Flay Carne Asada Marinade
• Bobby Flay Broccoli Soup
• Bobby Flay Mushroom Risotto

💗 Why You’ll Love This Pasta Salad Recipe:

• Flavorful Fusion: pasta salad combines diverse ingredients in a zesty dressing.
• Textural Pleasure: Enjoy a medley of pasta, crunchy nuts, and fresh veggies.
• Vibrant Freshness: Arugula, basil, and mint add a burst of color and flavor.
• Versatile Delight: Perfect as a main or side dish, fitting any occasion.

❓ What Is Bobby Flay’s Pasta Salad Recipe?

Bobby Flay’s pasta salad features fusilli pasta, cherry tomatoes, chickpeas, arugula, Persian cucumbers, feta cheese, basil, parsley, mint, and toasted pine nuts, tossed in a lemony Dijon mustard dressing.

🥦 Bobby Flay Broccoli Soup Ingredients

• 3 cups uncooked fusilli pasta
• 2 heaping cups of halved cherry tomatoes
• 1 ½ cups cooked chickpeas, drained and rinsed
• 2 cups arugula
• 1 cup Persian cucumbers, sliced into thin half-moons
• 1 cup crumbled feta cheese
• 1 cup basil leaves, torn
• ½ cup minced parsley
• ½ cup chopped mint
• ¼ cup toasted pine nuts

Dressing

• ¼ cup extra-virgin olive oil, more for drizzling
• 3 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 3 garlic cloves, minced
• 1 teaspoon herbes de Provence, or dried Italian seasoning
• ¼ teaspoon red pepper flakes
• ¾ teaspoon sea salt

🍵 How To Make Bobby Flay Broccoli Soup

1. In a large pot, bring the water with the salt to a boil. Cook the pasta until it is just a little underdone, or as directed on the package.
2. Prepare the dressing in the meantime. Toss the garlic, olive oil, lemon juice, mustard, salt, herbes de Provence, and red pepper flakes in a small bowl and whisk to combine. (the dressing’s intensity will fade when it coats the pasta salad ingredients).
3. Drain the pasta, stir it with a little olive oil (to keep it from sticking together), and set it aside to cool to room temperature.
4. Place in a large bowl and stir in the pine nuts, mint, feta cheese, arugula, cucumbers, tomatoes, and chickpeas.
5. Add the dressing and mix to combine. Serve with additional lemon juice, salt, pepper, and olive oil, if preferred.

💭 Recipe Tips

• Cook pasta slightly longer than al dente for pasta salad, ensuring it’s not mushy.
• Let pasta cool completely before mixing with other ingredients to prevent wilting.
• Reserve some herbs and pine nuts for garnish when making the salad ahead.
• Taste and adjust the salad to your preference before serving, adding more lemon, greens, or salt as needed.

🍛 What Goes Well With Pasta Salad?

If you’re looking for a side dish to go with pasta salad try some grilled hotdogs, Italian pinwheels, corn on the cob, fried okra, baked beans, deviled eggs, cornbread, or BBQ chicken.

🎚 How To Store Leftovers Pasta Salad?

• In The Fridge: Refrigerate your leftovers pasta salad for 3 to 5 days in a sealed airtight container.
• In The Freezer: Leftover pasta salad can be frozen for up to 3 months if preserved in a freezer container. Let it thaw in the fridge before serving.

🥵 How To Reheat Leftover Pasta Salad?

• Stove: Throw leftover pasta salad with a little olive oil in the pan and heat for 3 minutes, over medium heat stirring occasionally or until warm.
• Microwave: Put leftover pasta salad in a microwave-safe bowl and heat for 10 to 15 seconds at a time, stirring occasionally, until heated.

FAQs

Try More Bobby Flay Recipes:

• Bobby Flay Grilled London Broil
• Bobby Flay Chicken Marsala
• Bobby Flay Meatloaf Recipe

Bobby Flay Pasta Salad Nutrition Facts

Amount Per Serving

• Calories 407
• Total Fat 24g
• Saturated Fat 5.9g
• Trans Fat 0.2g
• Cholesterol 24mg
• Sodium 708mg
• Potassium 243.7mg
• Total Carbohydrates 35g
• Dietary Fiber 3.1g
• Sugars 3g
• Protein 12g