The potluck powerhouse: fusilli with artichoke hearts, roasted red peppers, olives, and salami-adjacent bites in a red-wine oregano dressing — better after a night in the fridge.
200 g
🌿 Artichoke Hearts ›
quartered
150 g
🫑 Roasted Red Peppers ›
sliced
80 g
🍅 Sun-dried Tomatoes ›
slivered
Mise en place
Before you start
Prep checklist
Artichoke Hearts — quartered
Roasted Red Peppers — sliced
Sun-dried Tomatoes — slivered
Boil the fusilli fully (not al dente — cold pasta firms) and rinse briefly to stop the cooking.
💡
The one time rinsing pasta is correct: salads. The starch that helps hot sauces cling makes cold pasta gummy.
Whisk the dressing; toss everything while the pasta is still warm.
Chill at least 2 hours; re-season COLD (chill mutes salt and acid) and add basil just before serving.
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate components separately up to 3 days; dress and assemble just before eating.
Freezing
Salads and sandwiches don't freeze; soups freeze beautifully for 3 months.
Reheating
Soups reheat gently on the stove with a splash of water. Sandwiches and salads are best assembled fresh — store components separately.
Make ahead
Batch the components (proteins, dressings, grains) on Sunday; assemble in minutes all week.
Wine pairing
Something light and cold — a crisp white, a spritz, or iced tea.
Beer pairing
A crisp pilsner or wheat beer keeps lunch light.
On the plate
Serve it with
Sides
·
Kettle chips or a simple green salad
·
Quick-pickled vegetables
Garnish
Flaky salt and cracked pepper
A drizzle of good olive oil
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