Recipe: This pasta salad can be a one-bowl meal or a tasty side dish - OCRegister

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Pasta salad is an American invention. Vinaigrette coated pasta paired with ingredients such as salami, mozzarella and olives, can be a one-bowl meal or a tasty side dish. America’s Test Kitchen’s version calls for cooking the corkscrew-shaped fusilli pasta until it is a little too soft, reasoning that as it cools it will firm up a little and take on a just-right texture.

The salad can be prepared up to three days in advance and stored in the fridge. If making it in advance, add the baby arugula and chopped fresh basil just before serving.

Fusilli Pasta Salad

Yield: 8 to 10 servings as a side dish

INGREDIENTS

1 pound dried fusilli pasta

Salt

1/4 cup extra-virgin olive oil

3 garlic cloves, minced

3 anchovy fillets, rinsed, patted dry, minced

1/4 teaspoon dried red pepper flakes

1 cup pepperoncini, stemmed, divided, plus 2 tablespoons brine

2 tablespoons capers, rinsed

2 ounces (2 cups) baby arugula

1 cup coarsely chopped fresh basil

1/2 cup oil-packed sun-dried tomatoes, thinly sliced

1/2 cup pitted kalamata olives, quartered

8 ounces salami, cut into 3/8-inch dice

8 ounces fresh mozzarella cheese, cut into 3/8-inch dice and patted dry

Salt and freshly ground black pepper to taste

PROCEDURE

1. Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt. Cook, stirring often, until pasta is tender throughout, 2 to 3 minutes past al dente. Drain pasta and rinse under cold water until chilled. Drain well and transfer to large bowl.

2. Meanwhile, combine oil, garlic, anchovies, and pepper flakes in microwave-safe liquid measuring cup. Cover and microwave until bubbling and fragrant, 30 to 60 seconds. Set aside.

3. Slice half of the pepperoncini into thin rings and set aside. Transfer remaining pepperoncini to food processor. Add capers and pulse until finely chopped, 8 to 10 pulses, scraping down the side of bowl as needed. Add pepperoncini brine and warm oil mixture; process until combined, about 20 seconds.

4. Add dressing to pasta and toss to combine. Add arugula, basil, tomatoes, olives, salami, mozzarella and reserved pepperoncini; toss well. Season with salt and pepper to taste. Serve. (If making salad in advance, store covered in refrigerator — add arugula and basil just before serving.)

Source: “Big Flavors from Italian America” by America’s Test Kitchen

Have a cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com

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January 17, 2021 at 01:47AM
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Recipe: This pasta salad can be a one-bowl meal or a tasty side dish - OCRegister

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