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Bright Spiral Pasta Salad with Fennel and Olives

This pasta salad features spiral-shaped rotini dressed in a vibrant, flavorful mixture of fresh herbs, crunchy fennel, tangy olives, and a tangy vinaigrette. The dish is mixed and tossed to combine, resulting in a colorful, textured salad with a refreshing and savory profile, ideal for warm weather gatherings or quick lunches.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces rotini pasta uncooked
  • 1 medium fennel bulb thinly sliced
  • ½ cup pitted olives roughly chopped, black or green
  • 1/4 cup fresh basil leaves chopped
  • 2 cloves garlic minced
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • to taste salt and freshly ground pepper

Equipment

  • Large pot
  • Mixing bowl
  • Strainer
  • Sharp knife
  • Cutting board
  • Whisk

Method
 

  1. Cook the rotini pasta in a large pot of boiling salted water until al dente, about 8 minutes. Drain and rinse with cold water to stop the cooking process and bring to room temperature.
  2. While the pasta cools, thinly slice the fennel bulb using a sharp knife or mandoline. Chop the olives and fresh basil leaves. Mince the garlic cloves.
  3. In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, and a pinch of salt and pepper to create the vinaigrette.
  4. Transfer the cooled pasta to a large mixing bowl. Add the sliced fennel, chopped olives, and basil leaves.
  5. Pour the vinaigrette over the pasta mixture. Toss gently with tongs or a spoon until everything is evenly coated and vibrant in color.
  6. Taste and adjust with additional salt, pepper, or vinegar as desired. Let the salad sit for at least 10 minutes to allow flavors to meld.

Notes

This salad can be made ahead of time and stored in the refrigerator. Serve chilled or at room temperature for best flavor.