I know I just posted a pasta salad recipe, but I feel the need to post another. First off, I love having pasta salads on hand in the fridge for a quick lunch or dinner in the summer. I almost always bring some version of an orzo pasta salad to every bbq I attend, although there haven't been many of those lately with this horrible weather we have been having. Lets cross our fingers that the meteorologists are right about this coming weekend being sunny and hot so we can all enjoy our Independence Day outdoors with great food, family, friends, and perhaps some pasta salad. Now when I talk about pasta salad I don't mean the traditional variation that is bound together with mayonnaise. I like my salads to be dressed lightly with a vinaigrette or pesto, and to include lots of veggies and of course some cheese.
I got the idea for this antipasto salad when I was flipping through my April issue of Cooking Light the other day. On one of the many pages that I had dog-eared was a recipe for a peppery monterey jack pasta salad. I was intrigued by some of the ingredients, namely pickled banana peppers, salami, capers, beans and cheese. This sounded like a hearty dish with some salty and spicy flavors, my favorite combination. When I finally got around to putting this together, I decided to make a number of variations to the original recipe so I could use some ingredients that I already had on hand. I used orzo instead of acini de pepe pasta (supposedly these are tiny pasta balls that resemble peppercorns), cannellini beans instead of navy, green onions instead of red onion, roasted red peppers instead of tomatoes and sharp cheddar instead of monterey jack. Because the flavors in this salad remind me of a traditional antipasto - cheese, cured meat, roasted veggies and hot peppers - I decided that some olives would also be a good addition. You can really take this pasta salad in a number of different directions depending on your individual tastes. I think this would be great with pepperoni instead of salami (or omit the meat all together), and with fresh mozzarella, feta or provolone instead of the cheddar cheese. If you are making a pasta salad to be served the same day, try a trick I learned in culinary school which is to lay the cooked pasta out on a sheet pan in a single layer to cool. This way the heat escapes more quickly than if you dump a bunch of hot pasta in a deep bowl. Drizzle the pasta with a little olive oil so it won't clump together and put it in the fridge for ten to fifteen minutes and it will be nicely chilled. If you make this salad in advance, you may want to add a little more olive oil and vinegar just before serving as the pasta tends to absorb the dressing the longer it sits. This dish is great as both a main meal and a side dish.
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Antipasto Pasta Salad Ingredients: 8 ounces orzo pasta 3/4 cup roasted red peppers, diced 1/3 cup capers, rinsed and drained 1/3 cup chopped pitted olives, green or black (I prefer Kalamata) 1/4 cup finely sliced green onions 1/4 cup sliced pickled banana peppers 1/4 cup chopped fresh parsley 1 16 oz. can cannellini beans, drained and rinsed 1/2 cup shredded sharp cheddar cheese 4 tablespoons red wine vinegar 2 tablespoons extra virgin olive oil 1/2 teaspoon dried oregano 1/4 teaspoon freshly ground black pepper 1/4 teaspoon kosher salt 1 garlic clove, minced 3 tablespoons grated parmesan, optional but recommended Instructions: Cook the pasta according to the package directions. Drain and cool. Combine the olive oil, vinegar, oregano, salt and pepper in a large mixing bowl. Whisk together to form a dressing. Add all of the other ingredients to the bowl and toss well to combine, then add the pasta. Season to taste with additional salt and pepper. Refrigerate for up to a few hours to let the flavors combine. Serves 4-5 as a main course or 8 as a side dish. |
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