Description
Lemon garlic anchovy fusilli salad combines tender fusilli pasta with a bold umami-packed dressing made from anchovies, garlic, lemon, and olive oil plus crisp summer vegetables.
Ingredients
12 oz fusilli pasta
4–6 anchovy fillets, finely minced
3 garlic cloves, minced
1/3 cup extra-virgin olive oil
3 tbsp fresh lemon juice
1 tbsp lemon zest
1 tsp Dijon mustard
1/2 tsp red pepper flakes
1 English cucumber, diced
1 pint cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
Salt, to taste
Black pepper, to taste
Instructions
1. Bring a large pot of salted water to a boil and cook fusilli until al dente.
2. Drain pasta and rinse under cold water until fully cooled.
3. Whisk together minced anchovies, garlic, olive oil, lemon juice, lemon zest, Dijon mustard, and red pepper flakes until emulsified.
4. Add cooled pasta, cucumber, tomatoes, red onion, parsley, and basil to a large bowl.
5. Pour dressing over salad and toss well to combine.
6. Taste and adjust salt and pepper as needed. Chill for 15 minutes before serving.
Notes
Anchovies melt into the dressing for deep umami flavor.
Use oil-packed anchovies and pat dry before mincing.
Store covered in refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Boiled
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 4g
- Sodium: 480mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 10mg