Democracy Dies in DarknessStart CookingComment on this storyCommentAdd to your saved recipesSaveBy Julia Turshen
Full of Italian pantry staples such as olives, capers, pepperoncini and sun-dried tomatoes, this pasta salad is packed with flavor. Diced salami and mozzarella give it heft, and arugula and basil offer freshness. All of the ingredients are very customizable, so you can make the salad suit your tastes (increase the pepper flakes for more heat, add more arugula for more of a peppery bite, etc.). Chef and cookbook author Elle Simone Scott relies on a trick to get the right texture for the pasta in this salad: She cooks it slightly longer than the package instructions call for to get it al dente, as the pasta firms up as it cools.
To make this recipe go faster, chop the flavorful add-ins while the water comes to a boil and the pasta cooks.
Make ahead: For a more developed flavor, prepare and refrigerate the salad right up until adding the arugula and basil for up to 1 day in advance.
Storage: The pasta salad, minus the arugula and basil, can be refrigerated for up to 4 days.
Where to buy: Unsliced salami can be found at specialty markets, butcher shops and gourmet stores.
Adapted from “Food Gifts: 150+ Irresistible Recipes for Crafting Personalized Presents” by Elle Simone Scott (America’s Test Kitchen, 2024).
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Ingredients
measuring cup
Servings: 6-8 (makes about 13 cups)
Directions
Step 1
In a large pot over high heat, bring 4 quarts of water to a boil. Season the water lightly with salt — you’ll have lots of salty, briny ingredients in the salad to add flavor — and add the pasta. Cook, stirring often, until the pasta is tender throughout, 2 to 3 minutes past the package instructions for al dente.
Step 2
While the water comes to a boil and the pasta cooks, in a liquid measuring cup, combine the oil, garlic, anchovies and crushed red pepper flakes. Cover and microwave on HIGH until bubbling and fragrant, 30 to 60 seconds. (If you don’t have a microwave, heat the ingredients together in a small skillet over medium heat until sizzling.)
Step 3
Slice half of the pepperoncini into thin rings and transfer to a large bowl (where you’ll assemble your salad). In a mini food processor, combine the remaining peperoncini with the capers and pulse until finely chopped, scraping down the sides of the bowl as needed. Add the pepperoncini brine and the warm oil mixture and process until it forms a smooth dressing, about 20 seconds. You should have about 3/4 cup of the dressing.
Step 4
When the pasta is ready, drain it, then rinse under cold running water until completely cooled. Drain thoroughly, then transfer to the bowl with the peperoncini. Add the mozzarella, salami, sun-dried tomatoes and olives, and toss to combine. Add the dressing to the pasta mixture and toss to combine. At this point, the pasta salad can sit at room temperature for up to 2 hours, or cover and refrigerate until needed. When ready to serve, stir in the arugula and basil.
Substitutions
Try to find whole, not pre-sliced, salami, so you can control the size of your dice.
No basil? >> Use parsley.
Fresh mozzarella pearls >> diced fresh mozzarella or your favorite cheese.
Salami >> soppressata.
Kalamata olives >> your favorite briny olive.
Gluten-free? >> Use gluten-free pasta.
Vegetarian? >> Skip the anchovies and salami.
Vegan? >> See above and substitute diced smoked tofu for the cheese.
Looking for even more color? >> Add a pint of halved rainbow cherry tomatoes.
Notes
Try to find whole, not pre-sliced, salami, so you can control the size of your dice.
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Nutritional Facts
Per serving (about 1 2/3 cups), based on 8
-
Calories
455
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Fat
22 g
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Saturated Fat
7 g
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Carbohydrates
47 g
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Sodium
844 mg
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Cholesterol
39 mg
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Protein
17 g
-
Fiber
2 g
-
Sugar
3 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from “Food Gifts: 150+ Irresistible Recipes for Crafting Personalized Presents” by Elle Simone Scott (America’s Test Kitchen, 2024).
Tested by Olga Massov.
Published May 23, 2024
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Source link: https://www.washingtonpost.com/recipes/italian-pasta-salad/