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This pasta salad can be a one-bowl meal or a tasty side dish – San Bernardino Sun

Pasta salad is an American invention. Vinaigrette-coated pasta combined with ingredients such as salami, mozzarella cheese and olives makes for a full meal or a delicious side dish. In the America’s Test Kitchen version, you need to cook the fusilli pasta in the shape of a cork bottle opener until it is a little softer. I think this will harden a little when cooled and will have just the right texture.

Salads can be prepared 3 days in advance and stored in the refrigerator. If pre-made, add arugula and freshly chopped basil just before serving.

Fusilli pasta salad

Yield: 8 to 10 servings as a side dish

material

1 lb of dried fusilli pasta

salt

1/4 cup extra virgin olive oil

3 pieces of garlic, chopped

3 anchovy fillets, rinse, tap to dry and chop

1/4 teaspoon dried red pepper flakes

1 cup of peperoncini, stems, splits, 2 tablespoons of salt water

2 tbsp capers, rinsed

2 ounces (2 cups) baby arugula

1 cup of coarsely chopped fresh basil

1/2 cup oil pack sun-dried tomato sliced ​​thinly

Pit Kalamata Olive 1/2 cup, 1/4

8 ounces of salami cut into 3/8 inch dice

8 ounces of fresh mozzarella cheese, cut into 3/8 inch dice and tap to dry

Season with salt and freshly ground black pepper

procedure

Boil 1.4 quarts of water in a large saucepan. Add pasta and 1 tablespoon salt. Cook past al dente for 2-3 minutes with good stirring until the pasta is generally tender. Drain the pasta and rinse with cold water until it cools. Drain well and transfer to a large bowl.

2. In the meantime, mix the oil, garlic, anchovies and pepper flakes in a microwave-safe liquid measuring cup. Cover and microwave for 30-60 seconds until foaming and scent. Save it.

3. Slice half of the friggitello into thin rings and set aside. Transfer the remaining Peperoncini to a food processor. Add capers and scrape the sides of the bowl for 8-10 pulses, if necessary, until finely chopped. Add a mixture of peperoncini salt water and warm oil. It takes about 20 seconds to combine.

4. Add dressing to pasta and toss and mix. Add arugula, basil, tomatoes, olives, salami, mozzarella cheese and reserved peperoncini. I often throw it. Adjust the taste with salt and pepper. Saab. (If you want to make a salad in advance, cover it in the refrigerator and store it. Add arugula and basil just before serving.)

Source: “Italian American Big Flavor” in America’s Test Kitchen

Do you have a cooking question? Contact CathyThomas at cathythomascooks@gmail.com

This pasta salad can be a one-bowl meal or a tasty side dish – San Bernardino Sun Source link This pasta salad can be a one-bowl meal or a tasty side dish – San Bernardino Sun

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