Pomegranate and Walnut Pasta Salad
This vibrant pasta salad combines the sweet and tangy flavors of pomegranate with crunchy walnuts and tender fusilli pasta, making it a delightful side or main dish.
Equipment
- Large salad bowl
- Skillet
Ingredients
- 200 gr fusilli pasta, dried or 2 cups (5 dl)
Instructions
- Start by boiling water and adding in the fusilli. Stir it occasionally while it cooks, watching for it to become tender yet still slightly firm. You want that perfect al dente texture, as overcooking can lead to a mushy pasta.
- Heat some olive oil in a skillet and toss in the sliced onion. Let it sauté until it’s golden and aromatic. This step adds a nice depth of flavor to the salad, so keep an eye on it to avoid burning.
- In a large bowl, combine the diced tomatoes, toasted walnuts, and pomegranate seeds. The colors should pop, and the nuts will add a nice crunch.
- Sprinkle in the chopped parsley, sumac, isot, red pepper flakes, salt, and dried mint. Give everything a gentle mix to distribute those lovely flavors.
- Once the pasta is cooked and cooled, add it to the veggie mix. If it feels a bit dry, do not hesitate to drizzle in a tad more olive oil.
- Drizzle the pomegranate syrup over the salad, letting it coat all the ingredients. Start with a little and add to taste.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
When cooking the pasta, follow package directions closely and test for doneness around the al dente mark. When deseeding a pomegranate, submerging it in water can help loosen the seeds. If your salad tastes bland, try adjusting the seasoning. Allow cooked pasta to cool for about 10-15 minutes to maintain texture.