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light
'n easy summery
salad eats
by Yee-Fan Sun | 1
2 3
continued from page 1
italian
pasta salad
Like
most pasta salads, this one tastes best the day after it's made, though
you can dig in after an hour or so and it'll still be good. Get good
quality Italian salami and real fresh mozzarella (the kind that comes in
liquid, as opposed to the stringy shrink-wrapped sort).
ingredients
1 lb. rotini
1 red bell pepper
1 yellow bell pepper
½ a large red onion
2 big fresh mozzarella balls, drained
6 oz. chunk of salami
a dozen or so kalamata olives
1/3 cup (packed) or so fresh basil leaves
¼ cup freshly grated parmigiano reggiano
honeyed vinaigrette
2 Tbsp. balsamic vinegar
2 Tbsp. red wine vinegar
1/3 cup olive oil
1½ Tbsp. honey
3/4 tsp. salt
more salt and freshly ground
pepper to taste
time 20-30
minutes
serves
6 as a main, 12+ as a side
1
Cook up the pasta according to the directions on the box, until al
dente. Drain in a colander, then swish the pasta around under cold
running water until it feels cool. Shake out the excess water as best
you can.
2 While
the pasta's cooking, combine all the dressing ingredients in a bowl, or
better yet, a jar with a screw cap. Set aside.
3 Cut
the salami into ¼"-1/3" chunks. Do the same with the bell
peppers and the cheese. Chop the onion fairly finely. Pit the kalamata
olives by squashing each olive with the flat side of a big knife, and
rolling the olive around underneath until the pit comes loose. Slice
longitudinally into quarters. Slide all the chopped ingredients into a
big mixing bowl, then tear up the basil leaves and drop them in. Mix it
up.
4 Add
the cooled cooked pasta to the mixing bowl and stir it all up. Stir or
shake your dressing until it's well combined. Now pour the dressing over
the pasta and other goodies, until the ingredients are well coated (this
should be about equal to the amount of dressing you've made, but use
your discretion). Stir in the grated parmesan and taste; add more salt
and pepper to suit your tastebuds.
5 Refrigerate
the salad for at least an hour or preferably overnight to let the
flavors meld. Serve at room temperature.
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