This Spanish Pasta Salad, known in Spain as Ensalada de Pasta Murciana, is possibly the best-ever pasta salad. It´s packed with so many great flavors, it´s super refreshing and easy to make. A very typical salad from the region of Murcia in Southeastern Spain.
My favorite part about this salad, is that you can make it ahead of time and then store it in the fridge. It will hold for up to 4 days. It´s the ideal dish for a hot summers day, yet it´s bold enough to enjoy all year round.
To make this recipe, I used fusilli pasta. But you can also use penne or bow tie pasta. Either way, make sure to cook it al dente. If you over cook the pasta, it will get mushy and lose its beautiful texture. So make sure to check the package instrucions on your pasta.
TIPS & TRICKS to Make this Recipe: This salad is either made with Manchego cheese or canned tuna. You will find both versions in Murcia. I prefer the one with the Manchego cheese, as it adds an incredible depth of flavor. But you can always add some Spanish canned tuna if you prefer.
Key Ingredients & Cookware I used in this Recipe:
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH SEA SALT
If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.
Support Spain on a Fork. Get your Spain on a Fork T-shirt and other awesome Merchandise here.
Join Me on Patreon!
Watch the Video Below on How to Make this Spanish Pasta Salad
Spanish Pasta Salad | Ensalada de Pasta Murciana
Ingredients
- 2 cups fusilli pasta 200 grams
- 2 cage-free organic eggs
- 1 spring onion
- 1 large tomato
- 1 carrot
- 12 black pitted olives
- 3 slices Manchego cheese
- 2 tbsp finely chopped parsley 8 grams
- sea salt & black pepper
FOR THE DRESSING
- 2 tbsp extra virgin olive oil 30 ml
- 1/2 tbsp sherry vinegar 8 ml
- 1 tsp lemon juice 5 ml
- sea salt & black pepper
Instructions
-
Fill a stock pot half ways with cold water, season generously with sea salt and heat with a high heat
-
Meanwhile, add 2 eggs into a sauce pan, fill with cold water to 1/2 inch (1.25 cm) above the eggs and heat with a high heat, once the water comes to a boil, place a lid on the pan and turn off the heat, let the eggs sit for 12 minutes, then drain and rinse under cold water
-
Once the water comes to a boil in the stock pot, add in 2 cups fusilli pasta, cook until al dente, then drain into a colander, shake off any of the excess water and set aside
-
Finely dice 1/2 the bulb of a spring onion, finely chop the green leaves, roughly chop 1 large tomato, peel & shred 1 carrot, cut 12 black pitted olives in half, finely chop a handful of fresh parsley and cut 3 slices of Manchego cheese into small cubes
-
Add the fusilli pasta into a large bowl, along with all the vegetables & cheese, season with sea salt & black pepper
-
To make the homemade dressing, add 2 tbsp extra virgin olive oil into a small bowl, along with 1/2 tbsp sherry vinegar, 1 tsp lemon juice and a kiss of sea salt & black pepper, whisk together until well combined
-
Pour the dressing over the pasta salad and gently mix together until well mixed, cover with saran wrap and add to the fridge for at least 30 minutes
-
Transfer the pasta salad into a serving dish and top off with the hard boiled eggs, cut into quarters, enjoy!
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.
You May Also Like
Ramya
will be making this soon can i use vegan cheese as am dairy free i never had spanish pasta salad before i love pasta soooooooooooo much perfect for my after office meals will dm you if i make this and let you know how it goes Thanks Ramya
19 . Jul . 2021Spain on a Fork
You can totally use vegan cheese here 🙂 much love
19 . Jul . 2021